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Mee Goreng Mamak is a popular Malaysian dish of stir-fried noodles with prawns, eggs, and onions. It is quite similar to the Thai Pad Thai dish. Mee Goreng Mamak is served with fried banana leaves and topped with Malaysian curry powder paste, sour tamarind sauce, chili oil and crispy crackers.

The dish is a Malay or Malaysian favourite. In Malay, the dish is known as “Mee Goreng Mamak” which means “Stir-fried Noodles with Prawns and Eggs”. In Punjabi it is known as Makhni Doi which means “Stir-fried” or “Braised”.

The preparation of Mee Goreng Mamak is very similar to Indonesian Padangnese Makhani Padang, both in cooking method and flavour. As the word indicates, it is certainly a mamak dish which was brought by Indian Muslims traders from South India to Malay Archipelago including Malaysia when Malacca was an important port for spices trading in the 15th century.

It is available at Mamak stalls in most Malaysian cities such as Kuala Lumpur, Penang etc.

People usually use the banana leaves you can find in any local market as a plate when making the mee goreng mamak dish.