In the captivating world of Netflix’s Hunger, Cry Baby Noodles, or Pad Ngor Ngae, takes center stage as an emotional and flavorful dish. This comfort food holds a special place in Thai cuisine, symbolizing more than just sustenance. The name itself, “ngor ngae,” translates to crying, and legend suggests that it is a meal made quickly by families when children become hangry—hungry and irritable. The dish became even more iconic when it was featured in a cook-off between Chef Paul and Aoy, a rising chef, in the final scene of Hunger. Here, we will explore how to prepare this remarkable dish and why it holds such significance in the culinary world.
The Origins of Cry Baby Noodles
Cry Baby Noodles aren’t just about feeding the hungry—they are about feeding the soul. This dish came from the need to assemble a quick, nourishing meal for families when children are on the verge of tears from hunger. The sweet and savory flavors make it a comforting, all-in-one meal that has been passed down through generations in Thailand.
Pad Ngor Ngae gained international fame when it was showcased in Hunger, Netflix’s critically acclaimed film, as Aoy’s dish of choice during a high-stakes cook-off. The simplicity of its ingredients combined with the complexity of flavors is what makes Cry Baby Noodles stand out.
Ingredients for Cry Baby Noodles
A unique blend of everyday ingredients can bring this dish to life in your kitchen. The following are essential for creating an authentic bowl of Pad Ngor Ngae:
- Flat rice noodles (fresh or dried)
- Chinese sausage
- XO sauce
- Hoisin sauce
- White miso paste
- Chili oil
- Dried shrimps (optional)
- Fresh shrimps
- Tofu
- Eggs
- Green onion
Key Ingredient Details:
- Flat rice noodles provide the dish’s base, absorbing all the sweet, salty, and spicy flavors from the sauce. Fresh noodles are ideal, but dried ones work well if properly prepared.
- Chinese sausage adds a rich, meaty flavor to the dish, with its own oil contributing to the overall texture.
- XO sauce is a luxurious condiment made with dried seafood, giving the dish its complex umami.
- Hoisin sauce adds a hint of sweetness, while miso paste contributes a salty, savory balance.
- Chili oil brings the heat, offering a slight kick to balance the sweetness and umami.
Tips for Preparing Cry Baby Noodles
Fresh vs. Dried Shrimp
If you can’t find dried shrimps, fresh shrimp works just as well. In fact, using a combination of both fresh and dried shrimp can elevate the dish to new heights of flavor. The dried shrimp in XO sauce already provides a punch of umami, so don’t stress if fresh shrimp is all you have on hand.
Handling Flat Rice Noodles
Whether you’re using fresh or dried noodles, preparation is key. For dried noodles, make sure to soak them in hot water for about 10 to 15 minutes or until they reach an al dente texture. Once soaked, rinse the noodles with cold water to stop the cooking process and prevent them from sticking.
Cooking Chinese Sausage
For a juicy and glossy finish, fry Chinese sausage with water instead of oil. This prevents the sausage from drying out while allowing it to release its own flavorful oils. The result is a sausage that’s both tender and packed with savory richness.
Making the Cry Baby Sauce
The magic of Pad Ngor Ngae lies in its sauce. To create the perfect Cry Baby Sauce, combine:
- 5 tablespoons of Hoisin sauce
- 3 tablespoons of XO sauce
- 2 tablespoons of white miso paste
- 3 tablespoons of chili oil
This combination of sweet, salty, and spicy elements is what makes Cry Baby Noodles irresistible.
Step-by-Step Cooking Instructions
- Prepare the Noodles: If using fresh noodles, warm them in the microwave for about 2 minutes. If using dried noodles, follow the soaking instructions above. Once ready, cut and separate the noodles, setting them aside for later use.
- Prepare the Ingredients: Dice the tofu, slice the Chinese sausage, and chop some green onion. Pat the shrimp and tofu dry with a paper towel to ensure they cook properly.
- Cook the Chinese Sausage: In a heated wok, add 1/4 cup of water and let it come to a simmer. Add the sliced Chinese sausage and cook until the water evaporates and the sausage renders its own fat. The sausage will look glossy and juicy.
- Fry the Shrimp and Tofu: In the same wok, add a bit of vegetable oil and fry the shrimps until they turn pink and golden. Fry the tofu until it’s golden brown on all sides. Set aside the cooked shrimp and tofu.
- Assemble the Dish: Clean the wok and heat it again. Add a small amount of oil. Once the wok is smoking hot, add the flat rice noodles and pour in the Cry Baby Sauce. Stir the noodles, allowing them to char for about a minute. Push the noodles to one side of the wok, add a little more oil, then crack in the eggs. Let the eggs cook for about a minute before scrambling them and mixing them with the noodles.
- Add the Proteins: Return the shrimp, tofu, and Chinese sausage to the wok. Stir everything together, ensuring all ingredients are well-coated with the sauce.
- Garnish and Serve: Finish by sprinkling chopped green onions over the top and serve immediately. The result is a steaming bowl of Cry Baby Noodles, bursting with flavor and texture.
A Versatile Dish for All Occasions
Cry Baby Noodles aren’t just a dish you can make when your kids are hangry; it’s a meal you can enjoy at any time. The combination of savory shrimp, sweet Chinese sausage, and the spicy tang from the XO and Hoisin sauces makes this an unforgettable dish.
