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. I learned how to make them at a cooking class I took at the Phuket Marriott Resort & Spa, Nai Yang Beach, in Southern Thailand.
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In This Post
What Is Mee Sapam?
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. And 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.
Thai Cooking Class
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. As a travel blogger, I was hosted by the hotel for two nights.
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 recipe is highly versatile. In fact, it can also be made with chicken, pork, or beef. And vegetarians can simply leave out the meat or seafood. If you don’t egg eggs, you could leave them out, as well. But you would have to substitute noodles that don’t contain eggs.
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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.
The Recipe
Easy Phuket Fried Noodles with Eggs (Mee Sapan)
Ingredients
- 1 piece tiger prawn
- 1 piece squid
- 1 piece mussel
- 1 cup egg noodles (sapam noodles)
- 1 clove garlic
- 4 slices shallots
- 1 tablespoon Chinese chives
- 1 piece egg
- 2 tablespoons black sweet soy sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
- Heat oil in a wok
- Add garlic, sliced shallots, and meat or seafood of your choice
- 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
Nutrition
The Verdict
The class was lots of fun! And the Easy Phuket Dried Noodles were delicious. Best of all, it was relatively quick and easy to prepare. In fact, it would make a hearty lunch for one person. Or you could serve as one of several dishes for several people dining together.
The Venue
The class was held at The Andaman Kitchen, the hotel’s all-day dining restaurant at Phuket Marriott Resort and Spa, Nai Yang Beach.
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?
Click HERE for my review of Andaman Kitchen COMING>>
Click HERE for my review of Marriott Phuket COMING>>
Click HERE for another recipe from the Andaman Kitchen COMING>>
Where
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.
I really loved my stay at the hotel, and the cooking classes were among the many highlights. Click HERE for more on the hotel! And just so you know, this is an affiliate link, and I will get a small commission if you book a room – at no extra cost to you.
I do like those fried noodles. Everyday food for locals. I got mine from Thamasatt University canteen, open to tourists and cost 25 Bht only.
Did you study in Thailand?
Nope. It’s just a good spot for cheap tasty food.
Hi Michael, thanks for the recipe of this nice dish bringing back sweet memories. What exactly is the chicken sauce which appears in step 6 (but is not part of your ingredient list)? Best regards, Fred
It’s chicken broth. And step 1 is ‘heat vegetable oil in a wok’.