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Pad Mee Korat Recipe (Spicy Pad Thai)
Pad mee korat is a spicy Thai noodles recipe that’s quick and easy, featuring a flavorful stir fry ready in just 20 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 321 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.