Photograph of the finished Pad mee korat

Thailand · Hủ tiếu xào khô Korat Pad mee korat

Pad mee korat

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin dried rice noodles Thin dried rice noodles 1.4 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Sour tamarind Sour tamarind 5.6 oz
  • Photograph of Palm sugar Palm sugar 4.9 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 2.8 oz
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Soak Korat flat rice noodles in warm water for 30 minutes, then drain.
  2. 2 Simmer tamarind juice with palm sugar, fish sauce, and dark soy sauce for 12 minutes until it thickens into a dark sauce.
  3. 3 Pad mee korat sauce is darker and richer than pad thai sauce; the proportion of dark soy sauce is the distinguishing feature.
  4. 4 Sauté the minced pork for 5 minutes, then add the noodles and pour in the sauce.
  5. 5 Toss the bread over high heat for 4 minutes until it has absorbed all the sauce and turns reddish-brown.
  6. 6 Add bean sprouts and green onions, stir for 40 seconds, and sprinkle with chili powder when serving.
Start cooking