Pad Mee Korat Recipe (Spicy Pad Thai)

Name: Pad Mee Korat Recipe (Spicy Pad Thai)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people
Ingredients: 2 cloves garlic; 3 shallots; 1/3 cup palm sugar; 3 tbsp fish sauce; 3 tbsp tamarind sauce; 2 tbsp soybean paste; 1/2 tsp dried chili flakes; 1/2 tbsp black soy sauce; 2 cups water; 1 1/2 cups fresh unsalted bacon; 1 1/2 cups bean sprouts; 3 1/2 cups or 1 lb dry rice noodles; 3 green onions

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 people
Calories
321 kcal
Course
Main Course
Cuisine
Thai

Pad Mee Korat Recipe (Spicy Pad Thai)

Iris Warren

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Pad mee korat is a spicy Thai noodles recipe that’s quick and easy, featuring a flavorful stir fry ready in just 20 minutes.

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Ingredients

Servings

2 cloves garlic minced
3 shallots chopped
1/3 cup palm sugar chop to measure
3 tbsp fish sauce
3 tbsp tamarind sauce
2 tbsp soybean paste
1/2 tsp dried chili flakes
1/2 tbsp black soy sauce
2 cups water
1 1/2 cups fresh unsalted bacon thin slices
1 1/2 cups bean sprouts
3 1/2 cups or 1 lb dry rice noodles
3 green onions chopped

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Instructions

Start by soaking the dry rice noodles in water following the package instructions.
Cook the bacon in a pan over medium heat until it’s fully cooked, and the fat has rendered out. Remove the bacon, leaving the fat behind. If using another protein, substitute with 2 tablespoons of cooking oil.
Stir-fry the garlic and shallots for 20 seconds, or until they turn golden.
Add the soybean paste, dark soy sauce, tamarind sauce, fish sauce, palm sugar, and dried chili flakes to the pan. Stir thoroughly until the palm sugar dissolves completely.
Pour in water and bring the mixture to a simmer.
Add the noodles to the simmering sauce, mixing gently to ensure they don’t break. Make sure the noodles are well-coated with sauce.
Reintroduce the bacon to the pan, combining it well with the noodles.
Toss in the bean sprouts and green onions, give it a final stir, and serve hot.

Notes

Use the nutrition card in this recipe as a guideline.
Soak the rice noodles in lukewarm water until they hang slightly soft, but not mushy.
Don't overcrowd your wok pan, work in batches of 2 servings at max. Stir-fry quickly and over high heat.
Adjust the heat to your personal spice level. For milder flavors, use less dried chili flakes or omit them altogether.
Pork is the most commonly used meat for pad mee korat, but feel free to use chicken, beef, shrimp, or any other type of seafood instead.
All flavoring ingredients used in this recipe are necessary to achieve that traditional and unique flavor which pad mee korat is known for.

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 22g (7%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 61mg (20%) Sodium 1343mg (56%) Potassium 455mg (13%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 183IU (4%) Vitamin C 11mg (12%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	22g	7%
Protein	18g	36%
Fat	18g	28%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	61mg	20%
Sodium	1343mg	56%
Potassium	455mg	10%
Fiber	2g	8%
Sugar	14g	28%
Vitamin A	183IU	4%
Vitamin C	11mg	12%
Calcium	45mg	5%
Iron	2mg	11%