What is the difference between pad Thai and pad mee Korat?

Pad Thai has 3 sauces that make up the famous Pad Thai flavors: fish sauce, palm sugar, and tamarind paste. Pad Thai uses tofu, pickled daikon, and dried shrimp in the recipe, while Pad Mee Korat doesn’t. Instead, Mad Mee Korat uses more sauces but fewer vegetables and other ingredients. Pad Mee Korat is also spicy, whereas Pad Thai is not.

What does pad mee Korat taste like?

Pad Mee Korat has sweet, salty, sour, spicy, and bold flavors from fresh Thai chilis, garlic, and shallot. It has intense umami flavors from a sauce that uses sweet soy sauce, thin soy sauce, fish sauce, soybean paste, tamarind, and palm sugar.

What recipe is similar to Pad Thai?

Pad Thai has four distinct flavors that are unique to its dish. Other Thai noodles dishes similar to Pad Thai are Pad See Eew and Pad Kee Mao . All are rice noodles based on sweet, salty, sour, and umami tastes.

Pad Mee Korat Thai Spicy Noodles Stir Fry

Name: Pad Mee Korat Thai Spicy Noodles Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1/4 cup oil, divided; 2 tablespoon garlic, chopped small; 1-10 Thai chilis, chopped small; 1/3 cup shallot, thinly sliced; 8-10 ounces chicken breast (1 large chicken breast), thinly sliced; 10 ounces dry rice noodles or 16 oz fresh noodles; 2 eggs; 1 1/2 cups spring onions, sliced thin and long 2-3 inches long; 1 1/2 cup bean sprouts; 3 tablespoons sweet dark soy sauce; 2 tablespoons thin soy sauce; 1 tablespoon fish sauce; 1 tablespoon soybean paste; 1 1/2 tablespoon tamarind paste; 3 tablespoons palm sugar; 2 tablespoons white sugar

Description

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

Ingredients

Scale

1/4 cup oil, divided
2 tablespoon garlic, chopped small
1-10 Thai chilis, chopped small
1/3 cup shallot, thinly sliced
8-10 ounces chicken breast (1 large chicken breast), thinly sliced
10 ounces dry rice noodles or 16 oz fresh noodles
2 eggs
1 1/2 cups spring onions, sliced thin and long 2-3 inches long
1 1/2 cup bean sprouts

The Sauce

3 tablespoons sweet dark soy sauce
2 tablespoons thin soy sauce
1 tablespoon fish sauce
1 tablespoon soybean paste
1 1/2 tablespoon tamarind paste
3 tablespoons palm sugar
2 tablespoons white sugar

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Instructions

Soak dry noodles in hot water (not boiling) 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 dissolves. Set aside to let cool. Or bring to a gentle boil on the stove on medium heat.
Heat a large skillet on medium-high heat using half of the oil. Add garlic, shallot, and chilis, and fry for 30-45 seconds until fragrant.
Add the chicken, and cook until lightly browned 4-5 minutes.
Add the rice noodles, stir well, and 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.
Add the sauce to the noodles, stir well and cook for 2 more minutes, stirring once or twice.
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. Stir gently one last time, remove from heat and serve fresh. Garnish with a lime wedge, crushed peanuts, and fresh or dried chili flakes. Enjoy!

Notes

If the rice noodles stick together before adding them to the pan, rinse in the water before adding.
If you can find fresh rice and noodles, lessen the soaking and cooking time.
If you don’t want your pad to see Korat spicy, omit the chilis entirely.

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Prep Time: 20
Cook Time: 10
Category: Noodles
Method: Stir fry
Cuisine: Thai