pad mee korat

Pad Mee Korat Thai Spicy Noodles Stir Fry dish&nbsp;is a sweet, salty rice noodles recipe.&nbsp;It's a popular dish from Korat, a province in Northeast Thailand. The bold&nbsp;flavors make this recipe highly addictive. And for a deliciously good reason!

Pad Mee Korat Thai Spicy Noodles Stir Fry

oil, divided

Tablespoon garlic, chopped small

1-10 Thai chilis, chopped small

shallot, thinly sliced

8-10 oz chicken breast, (1 large chicken breast), thinly sliced

oz dry rice noodles noodles

Eggs

bean sprouts

Tablespoon sweet dark soy sauce

Tablespoon thin soy sauce

Tablespoon fish sauce

soy bean paste

tamarind paste

Tablespoon palm sugar

Tablespoon white sugar

If using dry noodles, soak them in hot water (not boiling)&nbsp;for 15-20 minutes. Drain and set aside until ready. If using fresh noodles, soak them in warm water for 10 minutes.

Add fish sauce, soybean paste, tamarind paste, palm sugar, sweet dark soy sauce, and thin soy sauce in a small saucepan. Microwave for 1-2 minutes until the sugar dissolved. Set aside to let cool. Or bring to a gentle boil on the stove up on medium heat.&nbsp; &nbsp;&nbsp;

Heat a large skillet on medium-high heat using&nbsp;half of the oil, add garlic, shallot, and chilis, and fry for 30-45 seconds until fragrant.&nbsp;

Add the chicken, and cook until lightly browned 4-5 minutes.

Add the rice noodles, stir well and let it cook for 2 minutes. Add water if your noodles are sticking to the pan, 2-3 tablespoons.

Move the noodles to one side of a wok, add the remaining oil to that empty side and crack two eggs. Stir everything together after the eggs are cooked to a light scramble.&nbsp;

Add the sauce to the noodles, stir well and cook for 2 more minutes, stirring once or twice.&nbsp;

Add the bean sprouts and green onions. Stir together, taste your Thai Pad Mee Korat and adjust with more fish sauce, a squeeze of fresh lime juice, and sugar.&nbsp;Stir gently one last time, remove from heat and serve fresh. Garnish with a lime wedge, crushed peanuts, and more fresh or dried chili flakes. Enjoy!

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

Pad Mee Korat Recipe (Spicy Pad Thai)

garlic (minced)

shallots (chopped)

sugar

tbsp fish sauce

tamarind sauce

soybean paste

tsp dried chili flakes

tbsp black soy sauce

water

unsalted bacon (thin slices)

dry rice noodles

green onions (chopped)

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.

I think I've accidentally added too much water, but other than that it was really good!

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