Korat Noodles (Pad Mee Korat)

1. 1

   Prepare the Noodles

   Soak the rice noodles in hot (not boiling) water for 3-4 minutes or until just cooked but still slightly firm in the center (al dente). The noodles should be pliable but not mushy. Drain thoroughly and set aside. Important: Soak the noodles right before you're ready to stir-fry, as they will clump together if they sit too long.

   4m

   Tips:

   • • Don't use boiling water as it will make noodles too soft
   • • Test noodles by bending - they should be flexible but not break easily
   • • If noodles start clumping, lightly oil them
2. 2

   Prepare Fresh Ingredients

   While noodles are soaking, finely mince the garlic cloves, thinly slice the shallots, and chop the green onions. If using fresh chilies instead of chili flakes, mince them finely. Rinse and drain the bean sprouts. Lightly whisk the eggs in a small bowl. Prepare all ingredients before starting to cook, as the stir-frying process is fast.

   5m

   Tips:

   • • Have all ingredients prepped and within reach
   • • Keep protein at room temperature for even cooking
   • • Separate egg whites and yolks slightly for better scrambling
3. 3

   Make the Caramelized Stir-Fry Sauce

   Heat 2 tablespoons of vegetable oil in a small saucepan over high heat. Add the palm sugar and white sugar, stirring continuously until the sugars dissolve and turn a light caramel color (about 2 minutes). Add the minced garlic and sliced shallots, cooking for 10-20 seconds until fragrant and the sugar darkens to a mahogany color. Stir in the soybean paste until well combined. Add the fish sauce and tamarind sauce, stirring to combine. Let simmer for 1 minute. Stir in 2 tablespoons of water and the chili flakes or fresh chilies. Remove from heat and set aside.

   5m

   Tips:

   • • Watch the sugar carefully - it can burn quickly
   • • The sauce should have a deep mahogany color, not black
   • • If sauce is too thick, add a tablespoon more water
   • • The sauce can be made ahead and reheated
4. 4

   Cook the Protein

   Heat a wok or large frying pan over high heat. If using bacon, add it directly to the dry wok and cook until fully cooked and fat is rendered (3-4 minutes). Remove bacon and keep the rendered fat in the wok. If using pork mince or other protein, add 2 tablespoons of oil to the wok first, then cook the protein until browned and cooked through (4-5 minutes). Remove and set aside.

   5m

   Tips:

   • • Keep heat high for proper stir-fry technique
   • • Don't overcrowd the wok
   • • Bacon fat adds authentic flavor - don't discard it
5. 5

   Scramble the Eggs

   In the same wok with the remaining fat/oil over high heat, pour in the whisked eggs. Let them set for a few seconds, then gently scramble until just cooked (about 30 seconds). Push the eggs to one side of the wok.

   1m

   Tips:

   • • Don't overcook eggs - they'll continue cooking with the noodles
   • • Large scrambled pieces work better than small bits
6. 6

   Combine and Stir-Fry

   Add the drained noodles to the wok. Pour the prepared stir-fry sauce over the noodles. Using both tongs and a spatula, toss and stir-fry the noodles to coat them evenly with the sauce. Use the tongs to lift and drop the noodles while using the spatula to fold ingredients together. This prevents clumping and ensures even coating. Add the cooked protein back to the wok and toss to combine.

   3m

   Tips:

   • • Work quickly over high heat
   • • Lift and toss rather than stirring to prevent noodles from breaking
   • • Make sure noodles are well-coated with sauce
7. 7

   Finish and Serve

   Add the bean sprouts and chopped green onions to the wok. Toss quickly for 30 seconds - the bean sprouts should remain mostly crisp. Immediately remove from heat. Divide the Pad Mee Korat evenly among serving plates. Garnish with additional green onions if desired. Serve immediately with lime wedges on the side for squeezing over the noodles.

   1m

   Tips:

   • • Don't overcook bean sprouts - they should stay crunchy
   • • Serve immediately for best texture
   • • Lime juice brightens the flavors

• •The key to authentic Pad Mee Korat is the caramelized palm sugar base - don't skip this step or substitute with regular brown sugar
• •Many Thai cooks swear by using bacon for this dish as the rendered fat adds incredible flavor
• •Keep the heat high throughout cooking for proper wok hei (breath of wok) flavor
• •The noodles should be slightly dry and not swimming in sauce, unlike some pad Thai preparations
• •Taste and adjust the sauce before adding noodles - it should be intensely flavored: sweet, salty, sour, and spicy
• •Use tongs and spatula together when tossing noodles to prevent them from breaking or clumping
• •Pad Mee Korat tastes best when eaten immediately or within 2 hours of cooking
• •Traditionally served with som tam (papaya salad) on the side in Thailand

• •
  Som tam (Green papaya salad) - the traditional accompaniment
• •
  Larb moo (Spicy minced pork salad)
• •
  Thai iced tea to balance the spice
• •
  Grilled chicken (gai yang) for a complete Isaan meal
• •
  Sticky rice on the side
• •
  Fresh cucumber slices and cabbage wedges
• •
  Thai beer like Singha or Chang

Pad Mee Korat originates from Nakhon Ratchasima province, locally known as Korat, which is the largest province in northeastern Thailand (Isaan region). This dish emerged as a regional variation of the more famous Pad Thai, developed by local street food vendors who created a spicier, more intense version that reflected the bold flavors characteristic of Isaan cuisine. Unlike central Thai dishes that emphasize balance, Pad Mee Korat leans into strong, assertive flavors - a hallmark of northeastern Thai cooking. The dish became popular among workers and locals who wanted a quick, filling, and flavorful meal. The use of palm sugar caramelization and the specific combination of tamarind, soybean paste, and chilies gives it a distinctive taste profile that sets it apart from its more well-known cousin. Today, Pad Mee Korat remains a beloved specialty in Korat city and throughout Isaan, though it's less commonly found in Thai restaurants outside Thailand compared to Pad Thai.

What makes Pad Mee Korat authentic is the absence of ingredients commonly associated with Pad Thai - no tofu, no preserved radish (chai poh), no peanuts (in most traditional versions), and no Chinese chives. The dish is deliberately simpler in composition but bolder in flavor. The use of palm sugar (not white or brown sugar alternatives) is crucial for achieving the proper caramelized base that gives the dish its signature mahogany color and deep flavor. Many authentic versions use bacon or pork belly rather than lean pork, as the rendered fat is considered essential to the dish's richness. The sauce should coat the noodles rather than pool at the bottom of the plate - the noodles should appear dry and glossy. The spice level should be noticeable but not overwhelming, typically falling into the medium-hot range. In Korat, this dish is often served from street carts in the evening and is commonly paired with som tam and grilled meats for a complete Isaan-style dinner. The dish should be cooked quickly over very high heat to achieve the characteristic 'wok hei' or smoky flavor that comes from proper stir-frying technique.