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–+ servings

Pad Mee Korat Recipe (Spicy Pad Thai)

Stir-fried Thai pad mee korat noodles with pork, bean sprouts, chili flakes, and lime, served on a clay plate with banana leaf.
Pad mee korat is a spicy Thai noodles recipe that’s quick and easy, featuring a flavorful stir fry ready in just 20 minutes.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 4 people

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.

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.
Calories: 321kcal | Carbohydrates: 22g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1343mg | Potassium: 455mg | Fiber: 2g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg