Pad Mee Korat

1. 1

   Prepare the noodles

   Soak the dried rice noodles in hot water for 3-5 minutes, or according to package instructions, until just softened but still slightly firm in the center. Do not over-soak or they will become mushy. Drain well and set aside. Time this so you start soaking when you begin making the sauce.

2. 2

   Make the stir-fry sauce

   Heat 2 tablespoons of oil in a small saucepan or wok over high heat. Add the palm sugar and white sugar, stirring constantly until they dissolve and begin to caramelize, turning a light amber color (about 1-2 minutes). Immediately add the minced garlic and sliced shallots, stirring quickly for 20-30 seconds until fragrant and golden.

3. 3

   Build the sauce flavors

   Stir in the Thai soybean paste and black soy sauce, mixing well. Add the fish sauce and tamarind concentrate, stirring to combine. The sauce will bubble vigorously. Let it simmer for about 1 minute to meld the flavors. Add the dried chili flakes or powder and 1/2 cup of water, stirring well. The sauce should be thick but pourable. Remove from heat and set aside.

4. 4

   Cook the protein

   Heat 1 tablespoon of oil in a large wok or wide frying pan over high heat. Add the sliced pork belly or bacon and stir-fry for 2-3 minutes until cooked through and slightly crispy, with the fat rendered out. If using lean meat like chicken, cook until no longer pink. If using shrimp, cook for 1-2 minutes until just pink. Push the protein to one side of the wok.

5. 5

   Add eggs

   Pour the lightly whisked eggs into the empty side of the wok. Let them set for a few seconds, then scramble gently into large, soft curds. Break them into smaller pieces with your spatula as they cook, about 30 seconds.

6. 6

   Combine noodles and sauce

   Add the drained rice noodles to the wok, then immediately pour the prepared sauce over them. Using tongs in one hand and a spatula in the other, gently lift and toss the noodles to coat them evenly with the sauce. Work quickly and gently to prevent the noodles from breaking. Toss for 1-2 minutes until the noodles are heated through and have absorbed most of the sauce.

7. 7

   Finish and serve

   Add the bean sprouts and most of the chopped green onions, tossing for another 30 seconds just until the sprouts are slightly wilted but still crunchy. Remove from heat immediately. Transfer to serving plates and garnish with remaining green onions, crushed peanuts if using, and fresh lime wedges. Serve immediately while hot.

• •Don't soak the noodles too early - they should be drained just before stir-frying to prevent sticking. Time the soaking to coincide with making the sauce.
• •Be generous with the garlic and shallots - they're key aromatics that define the Korat flavor profile and provide depth.
• •The sugar should caramelize to a light amber color, not dark brown. This creates the signature slightly burnt-sweet flavor without bitterness.
• •Keep the heat high throughout stir-frying for authentic wok hei (breath of the wok) - that characteristic smoky flavor.
• •Use two tools when tossing noodles: tongs to lift and drop, spatula to fold ingredients together. This prevents clumping and ensures even coating.
• •Add bean sprouts at the very end - they should remain crunchy, not wilted and soggy. This provides textural contrast.
• •Pad Mee Korat should be saucier and more intensely flavored than Pad Thai. Don't be afraid of bold seasoning.
• •Taste the sauce before adding to noodles - it should be quite concentrated as the noodles will absorb and dilute it.
• •For meal prep: prepare the sauce ahead and store refrigerated for up to 3 days. Stir-fry fresh when ready to eat.
• •Store leftovers in an airtight container for 3-4 days. Reheat gently in a wok or skillet with a splash of water to rehydrate the noodles.

• •
  som-tam
• •
  larb-moo
• •
  gai-yang
• •
  tom-yum-goong
• •
  yam-woon-sen
• •
  gaeng-om

Pad Mee Korat is a signature dish from Nakhon Ratchasima province, known locally as Korat, the gateway city to Thailand's northeastern Isan region. While Bangkok claims Pad Thai as its iconic stir-fried noodle dish, Korat developed its own distinct regional variation that reflects the bolder, spicier flavor preferences of Isan cuisine. The dish emerged as street food in Korat's bustling markets, where vendors created a more intense, caramelized version of stir-fried noodles to satisfy local tastes for stronger flavors - more heat, more tang, more umami depth. Unlike Pad Thai which emphasizes sweetness and peanuts, Pad Mee Korat leans into savory-spicy notes with liberal use of chili, fermented soybean paste, and deeply caramelized palm sugar that borders on burnt. The dish represents Isan people's love of assertive seasonings and showcases how Thai regional cuisines adapt national dishes to local palates. Today, Pad Mee Korat remains a point of pride for Korat residents and has spread throughout Thailand as diners discover this spicier, more complex cousin of Pad Thai.

Authentic Pad Mee Korat differs from Pad Thai in several key ways that define its Korat identity. First, the sauce is more heavily caramelized - the palm sugar is cooked until it reaches a darker amber color, creating a slight bitterness that balances the sweetness. Second, Thai soybean paste (tao jiew) is essential and non-negotiable; it provides the fermented, umami funk that Isan cuisine is known for. Third, true Korat style is significantly spicier, with liberal amounts of dried chili and often fresh bird's eye chilies added. Fourth, the dish is typically saucier and more intensely flavored than Pad Thai - the flavors should be bold and concentrated, not subtle. Fifth, garlic and shallots are used more generously and are cooked until deeply golden, contributing a stronger aromatic base. Authentic versions rarely include tamarind in quantities as large as Pad Thai, focusing instead on the interplay between caramelized sugar, fermented soybean paste, and chili heat. Street vendors in Korat are known for cooking over extremely high heat with powerful wok burners, creating that signature 'breath of the wok' (wok hei) that's harder to achieve on home stoves. The texture should be slightly sticky and glossy, with noodles that cling together lightly rather than remaining separated. While pork is traditional, Korat-style preparation emphasizes rendering the pork fat completely to add richness. The dish should be eaten immediately while piping hot - letting it sit causes the noodles to absorb too much sauce and become too soft. Bean sprouts must remain crunchy, providing textural contrast to the soft noodles. Finally, while peanuts are optional garnish, they're less emphasized than in Pad Thai - the focus remains on the intense sauce and proper wok technique.