Tired of the same old Pad Thai? Prepare to tantalize your taste buds with Pad Mee Korat, a vibrant and intensely flavorful noodle dish hailing from the Korat region of Thailand. Unlike its more famous cousin, Pad Mee Korat boasts a unique character, built on a rich, savory sauce and the satisfying chewiness of fresh, wide rice noodles. This isn't just another noodle stir-fry; it's a culinary journey to the heart of Isaan cuisine, known for its bold spices and unforgettable tastes. Expect a symphony of sweet, sour, salty, and spicy notes that will leave you craving more.
The key to truly authentic Pad Mee Korat lies in the precise balance of its ingredients and the careful execution of the cooking process. From the preparation of the flavorful sauce to the perfect level of wok hei (smoky char), every detail contributes to this dish's unique appeal. Ready to unlock the secrets of this incredible Thai street food staple? Let's dive into the step-by-step guide to create your own unforgettable Pad Mee Korat.
Tools Needed
- Wok
- Sauce pan
Ingredients
- Very thin rice noodles
- Palm sugar
- White sugar
- Oil
- Shallots
- Garlic
- Yellow soybean paste
- Fish sauce
- Tamarind
- Chili powder
- Water
- Pork mince
- Eggs
- Bean sprouts
- Spring onions
- Lime: 1 wedge
Step-by-Step Instructions
Step 1. Prepare Noodles and Sauce
- Soak very thin rice noodles in hot (not boiling) water until tender but slightly al dente.
- In a saucepan, create a caramel by melting palm and white sugar with a little oil until a deep mahogany color is achieved. Be careful not to burn the sugar.
- Add shallots, garlic, and yellow soybean paste to the caramel, stirring well.
- Stir in fish sauce, tamarind paste, and chili powder. Simmer until flavors meld and the sauce thickens slightly; add a little water to adjust consistency.
Step 2. Cook the Noodles and Protein
- Heat oil in a wok. Add pork mince and cook until browned.
- Add noodles and the sauce to the wok, stir-frying until the noodles absorb the sauce and the liquid evaporates.
Step 3. Add Finishing Touches
- Create space in the wok, add oil, and then fry eggs until almost set. Toss the eggs with the noodles.
- Stir in bean sprouts and spring onions.
Step 4. Serve and Garnish
- Serve immediately, garnished with extra spring onions and a lime wedge.
Read more: Vegan Pad Thai: Easy Restaurant-Quality Recipe at Home
Tips
- Don't overcook the noodles, especially the thin ones; they'll become gummy.
- Watch the sugar caramel closely to prevent burning.
- Adjust the amount of chili powder to your preferred spice level.
Nutrition
- Calories: approximately 500-600
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 25-30g
FAQs
1. What makes Pad Mee Korat different from Pad Thai?
Pad Mee Korat uses wider, flatter rice noodles and features a unique, savory-sweet-spicy sauce distinctly different from Pad Thai's predominantly sweet and tangy profile. It also often includes minced pork or chicken.
2. Can I adjust the spice level?
Absolutely! Start with less chili flakes or sriracha and add more to your preference. You can also substitute milder chilies for the bird's eye chilies.
3. Where can I find the ingredients?
Most ingredients are readily available at Asian grocery stores. If you can't find a specific ingredient, you can often find suitable substitutes online or in well-stocked supermarkets.
So there you have it – your very own plate of authentic, delicious Spicy Thai Korat Noodles. This recipe, while detailed, is surprisingly easy to master, offering a rewarding culinary experience. Enjoy the vibrant flavors and the satisfying texture of this truly unforgettable Thai noodle dish!