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Cry baby noodles recipe

  • 1 min read

The history of cry baby noodles is not well-known, but it is believed to have originated in Thailand. The dish is said to have been created by a chef who was trying to create a dish that was both flavorful and spicy. The dish quickly became popular in Thailand and has since spread to other countries around the world.

This recipe is a simplified version of the traditional cry baby noodles recipe. It is made with simple ingredients that are easy to find. The dish is spicy and flavorful, and it is perfect for a quick and easy weeknight meal.

Cry baby noodles recipe

Course: MainDifficulty: Medium


Prep time


Cooking time





Cry baby noodles are a spicy and flavorful Thai dish that is made with rice noodles, Chinese sausage, dried shrimp, fish tofu, eggs, and a variety of sauces. The dish is named “cry baby noodles” because the chili peppers in the sauce can make your eyes water.


  • 10-12 oz. dried rice noodles

  • 1/2 cup lap cheong (Chinese sausage), diced

  • 1/4 cup dried shrimp, soaked in warm water for 10 minutes, then drained

  • 1/4 cup fish tofu, diced

  • 2 eggs, beaten

  • 2 tbsp XO sauce and miso paste mixed together

  • 2 cloves garlic, minced

  • 1 tbsp minced ginger

  • 3 tbsp soy sauce

  • 2 tbsp oyster sauce

  • 2 tbsp fish sauce

  • 1 tsp MSG

  • 1 tsp salt

  • Chopped scallions

  • Cook the rice noodles according to package directions. Drain and set aside.
  • Heat a wok or large skillet over medium heat. Add the lap cheong and cook for 2-3 minutes, or until browned.
  • Add the dried shrimp and fish tofu and cook for 1-2 minutes, or until heated through.
  • Push the ingredients to the side of the wok and add the eggs. Scramble the eggs until cooked through.
  • Add the garlic, ginger, soy sauce, oyster sauce, fish sauce, MSG, and salt to the wok. Stir to combine.
  • Add the cooked rice noodles and the XO sauce and miso paste mixture. Stir to combine.
  • Cook for 2-3 minutes, or until the noodles are heated through.
  • Serve immediately, garnished with chopped scallions.


  • For a more intense flavor, you can use a spicier chili pepper in the sauce.
  • If you don’t have XO sauce, you can substitute another chili-based sauce, such as sriracha or sambal oelek.
  • The dish can be made ahead of time and stored in the refrigerator.
  • This dish is best served hot.