Mee Sapam is a fried noodle dish made with Hokkien style egg noodles, which are thick and yellow in colour. Named after a village on the Southern Thai island of Phuket, Mee Sapam can be made with seafood, chicken, beef, or pork – or with just vegetables.
Mee Sapam is a popular noodle dish on the Southern Thai island of Phuket. If Phad Thai is Thailand’s national dish, perhaps Mee Sapam should be considered Phuket’s provincial dish.
Mee is Thai for noodles. Sapam is a village in Phuket. Thus Mee Sapam is a noodle dish that originated in the village of Sapam.
Unlike Phad Thai, which is made with rice noodles, Mee Sapan is made with Hokkien-style egg noodles. Thus, the dish is sometimes called Hokkien Noodles.
Hokkien refers to an ethnic Chinese community with roots in Fujian province in Southern China.
I learned how to make Mee Sapam, a.k.a. Phuket Fried Noodles and Eggs, at the Andaman Kitchen at the Phuket Marriott Nai Yang Resort and Spa in Phuket, Thailand.
The restaurant’s recipe called for tiger prawns (which I love) as well as squid and mussels (which I detest).
So instead of having one of each, we made it with three tiger prawns and dropped the squid and mussels.
The dish can also be made with chicken, pork, or beef. For a vegetarian version, just leave out the meat or seafood altogether.
One of the things I noticed while watching the chef prepare the dish was that Thai chefs don’t stir-fry the way Chinese chefs do.
They just throw the ingredients in and then mostly let them simmer until it’s time to throw in something else or until the dish is ready.
You will need the following ingredients to make Phuket Fried Noodles and Eggs …
- Tiger prawns – 1 piece (50 grams)
- Squid – 1 piece (30 grams)
- Mussels – 1 piece (30 grams)
- Egg noodles (Sapam noodles) – 1 cup (200 grams)
- Garlic (chopped) – 1 clove (5 grams)
- Shallots (sliced) – 4 slices (7 grams)
- Chinese chives – 1 tablespoon (3 grams)
- Egg – 1 piece
- Black sweet soy sauce – 2 tablespoons
- Regular soy sauce – 2 tablespoons
- Oyster sauce – 2 tablespoons
- Sugar – 1 teaspoon
- Sesame oil – 1 teaspoon
This is how it’s done …
- Heat vegetables in a wok
- Add garlic, sliced shallots, and meat or seafood of your choice
- Fry together
- Add sapam noodles, Chinese cabbage, and Chinese chives and stir together
- Season with black sweet soy sauce, soy sauce, oyster sauce, sugar, and sesame oil
- Pour in chicken sauce and break egg into the pan
- Turn up the heat and stir until the water has evaporated and the egg is cooked.
- Serve with a topping of deep-fried spring onions
This was a yummy dish, and it was relatively quick and easy to prepare. It would make a hearty lunch for one person or it could serve as one of several dishes for several people dining together.
The class was held at The Andaman Kitchen, the hotel’s all-day dining restaurant.
One of four food and beverage outlets at the hotel, the eatery serves Thai and international dishes for breakfast, lunch, and dinner.
Want to Know More?
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Click HERE for my review of Marriott Phuket COMING>>
Click HERE for another recipe from the Andaman Kitchen COMING>>
The Andaman Kitchen – Phuket Marriott Resort and Spa, Nai Yang Beach – 92, 92.1 Moo 3, Tambol Sakoo, Amphur, Talang, Phuket, Thailand. Tel: +62 76 625 555.