Spice up your noodle game with this pad mee korat recipe. It’s a spin on the good old classic pad Thai noodle dish with a fiery kick, almost like a spicy pad Thai. But hold up, don’t go breaking a sweat right away, you can totally control the heat level to your liking! Now hold on to your chopsticks because you’re about to experience an explosion of flavors!

What is pad mee korat

Pad mee korat is like the cool, simplified version of the well-known pad Thai. We’re getting rid of the dried shrimp, peanuts, and tofu. Instead, we’re packing a flavorful punch with a wide variety of spices and other ingredients.

I’m talking rice noodles tossed with juicy and tender pork, garlic, veggies, and chili flakes.

But that’s not all! Trust me when I say that this recipe hits all the flavors in the right spot. The perfect balance of sweetness, saltiness, umami, and a fiery kick of spice. Thank you tamarind paste, fish sauce, palm sugar, black soy sauce, and soybean paste!

Treat your taste buds to the flavors of this spicy rice noodle stir-fry, which comes all the way from Korat, a vibrant city located in the northeast of Thailand’s Isan region.

Why you’ll love it

• Unique: Pad mee korat is not so well known, especially when compared to other stir-fries like pad Thai or pad kra pao. Expand your knowledge of Thai cuisine and add this unique dish to your repertoire.
• This recipe is easily customizable: That’s right, you can tweak this recipe and make it your own. Use more or less chili, sub the pork for your favorite protein like chicken or beef, or toss in some of your favorite veggies.
• Easy to make: Whether you’re a home cook or a chef, this Thai noodle dish is simple and delivers big flavors!
• Make it vegetarian: Simply sub the pork for tofu, use vegan fish sauce, and add extra veggies if desired.
• Healthy and budget friendly: Check!

Ingredients

All ingredients are available at Asian grocery stores.

• Noodles – Rice noodles come in different sizes, and for this recipe I suggest using rice noodles that are on the smaller side. Both fresh and dry noodles work, soak dry rice noodles in water according to package label before use.
• Pork – Many Thai people I know swear by using bacon for pad mee korat, and believe me, it makes all the difference! There’s also no need for cooking oil when using bacon, because we will be using the fat that separates from the bacon as oil.
• Palm sugar – This common ingredient in Thai cuisine adds a sweet and almost caramel flavor to the stir-fry. I don’t suggest substituting it with brown or white sugar.
• Fish sauce – Fish sauce adds a salty flavor + umami. It’s made from fermented fish and is commonly used in Thai stir-fries.
• Tamarind sauce – This ingredient is used to add a sour flavor to the dish. It’s an essential ingredient that adds a distinct flavor.
• Soy bean paste – A common ingredient in Asian cuisines that brings a salty and slightly nutty flavor.
• Black soy sauce – This dark and thick sauce is used to give dishes a dark color and adds a rich, savory flavor.
• Bean sprouts, green onions, garlic, shallots, dried chili flakes, water

Tip: Feel free to add extra vegetables, eggs, or chilies. Using the ingredients listed above is how I learned to make pad mee korat from my grandmother.

Step-by-step instructions

Recipe notes

• 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.

How to serve

I love serving this spicy Thai meal as a side-dish alongside a fresh salad like som tam Thai.

However, it’s also perfect as a main-dish, especially when paired with extra chili flakes and soybeans on the side, yummy!

Optional: For an extra burst of flavor, garnish with sliced green onions and chopped peanuts. While a fresh lime wedge on the side makes a great addition, the dish is already sour from the tamarind. Don’t let the sour taste dominate the other flavors.

Serve with a refreshing cold drink.

How to store

The best thing about pad mee korat is that you can easily enjoy it up to 3–4 days after making it, what a great make ahead dinner option! Just make sure to transfer it to an airtight container and keep it in your refrigerator.

To reheat: Simply reheat in your microwave until heated through, or quickly reheat in a pan with a splash of water.

Frequently asked questions (FAQ’s)

More stir-fries you’ll love

• Pad see ew – Slurp up the goodness with this delicious street food classic.
• Sweet pork (moo wan) – Tender pork with a sweet and savory sauce.
• Kai pad prik haeng – Flavor packed and seriously addictive!

Thank you for reading my pad mee korat (spicy pad Thai) recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

Print Recipe

5 from 2 votes

Pad Mee Korat Recipe (Spicy Pad Thai)

Author: Praew Cooking Method: Stir-Frying Cuisine: Asian cuisines Courses: Dinner, Side Dish Recipe Keys: Low Carb Low Fat Nut Free O One Pot Spicy

Difficulty: Intermediate Prep Time 5 min Cook Time 10 min Total Time 15 mins

Servings: 4

Description

Spice up your taste buds with my pad mee korat recipe - a stir-fry packed with tender pork, rice noodles, and veggies.

Ingredients

Servings

• 2 cloves garlic (chopped)
• 3 shallots (chopped)
• ¹⁄₃ cup palm sugar (chop to measure)
• 3 tablespoons fish sauce
• 3 tablespoons tamarind sauce
• 2 tablespoons soybean paste
• ¹⁄₂ teaspoon dried chili flakes
• ¹⁄₂ tablespoon black soy sauce
• 2 cups water
• 12 ounces pork (bacon, fresh, unsalted)
• 7 ounces bean sprouts
• 18 ounces dry rice noodles
• 3 green onions (chopped)

Instructions

1. Stir-fry the bacon until cooked through, and the fat begins to separate from the bacon. When cooked through, remove bacon from the pan but keep the fat. If using any other kind of protein, use 2 tablespoons cooking oil.

2. Stir-fry garlic and shallots for 20 sec, or until golden.

3. Add soybean paste, dark soy sauce, tamarind sauce, fish sauce, palm sugar, and dried chili flakes. Stir and mix well until palm sugar is fully dissolved.

4. Add water and bring to a simmer.

5. Once simmering, add the noodles and gently mix with the sauce to prevent the noodles from breaking apart.

6. Add the bacon to your pan and mix well with the noodles.

7. Toss in bean sprouts and green onions just to mix. Serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 354kcal

% Daily Value *

Total Fat 4.7g8%

Saturated Fat 1.1g6%

Total Carbohydrate 52g18%

Dietary Fiber 1.3g6%

Sugars 15.1g

Protein 26.5g53%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• 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.

Keywords: pad mee korat, pad mee korat recipe, spicy Thai noodles

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