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Fried Eggs on Thai Angel Hair with Nam Prik Pao

Thai Fried Noodles with Nam Prik Pao

Course Entree
Cuisine Asian, Thai
Author TheSpicedLife


  • 2-3 T vegetable oil
  • 2 T minced garlic
  • 1 medium onion, chopped
  • 1 medium zucchini, inside seeds scraped out and chopped
  • 2 medium-large carrots, chopped
  • 1 lb dried angel hair cooked to al dente, rinsed with cold water, and drizzled with 1 teaspoon dark sesame oil
  • 1 T fish sauce, to taste
  • 1 T dark soy sauce, to taste
  • 2 T nam prik pao, to taste
  • 4-8 fried eggs depending on how much you like fried eggs!
  • additional nam prik pao for serving if desired


  1. Cook the noodles as described and set aside.

  2. Heat the oil in a wok or nonstick skillet over high heat.
  3. Add the garlic and cook, tossing, until golden brown and fragrant, about 1 minute.

  4. Add the onions and cook, stirring, until starting to turn golden. Add the zucchini and carrots. Continue to toss, cooking until the onions are golden and the other vegetables softened.
  5. Add the sesame tossed noodles and fry for about 2 minutes, stirring. Add the fish sauce, soy sauce and nam prik pao, starting with lesser amounts. Stir, working the sauces into the noodles. Taste for adjustments.

  6. Dump the noodles into individual serving dishes and then add a little more oil to the pan. Quickly fry the eggs, preferably with a runny yolk so that its golden goodness can mingle with the nam prik pao. Serve on top of the noodles.