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Prep 20 minutes
Total 30 minutes

Thai Pad Mee Korat

Pad Mee Korat is a flavourful rice noodles dish similar to pad thai. The noodles are coated with a sweet and tangy sauce made from tamarind paste. I have used the ready to use Maggi Tamarind Sauce in this recipe. Alternatively, you can soak tamarind ( 6 cm  piece) in hot water, squeeze out the juice and use it.

Serves
US|Metric
ingredients

Ingredients

  • Palm sugar/jaggery: 3 tbsp
  • Brown sugar: 1 tbsp
  • Red Onion/ shallot: 1 (sliced)
  • Fish sauce: 2 tbsp
  • Garlic cloves: 3 (chopped)
  • Maggi Tamarind sauce: ( 5-6 tbsp)
  • White miso paste: 2 tbsp
  • Thai chilli powder/flakes: 1 tsp (optional)
  • Chives: 2 tbsp (cut into 1" pieces)
  • Sprouts: 1 1/2 cup
  • Spring onion greens: 3 stalks (cut into 1" pices)
  • Chicken breast: 1 (cut into 1" flat pieces)
  • Eggs: 2-3
  • Rice noodles: 3 nests
  • Neutral oil: 5 tbsp (I have used sunflower oil)

Thai Pad Mee Korat

Pad Mee Korat is a flavourful rice noodles dish similar to pad thai. The noodles are coated with a sweet and tangy sauce made from tamarind paste. I have used the ready to use Maggi Tamarind Sauce in this recipe. Alternatively, you can soak tamarind ( 6 cm  piece) in hot water, squeeze out the juice and use it.

Step 1:

Prep the chicken and veggies as instructed under ingredients.

Step 2:

Soak the rice noodles in hot water (not boiling hot) for 4-5 minutes until the noodles are nice and tender but not soft. Drain, rinse with cold water and then drain once again. Keep the noodles ready in a bowl.

Step 3:

In a small stock pot/sauce pan, add oil (2 tbsp) and let it heat up on a medium flame. Once it heats up, add the palm sugar/jaggery (thinly sliced/grated as this helps to melt quickly) and brown sugar. Let it melt and caramelize to light brown. Keep stirring so that it does not stick to the bottom of the pan. This will take about 2-3 minutes.

Step 4:

Add the eggs into a bowl and whisk.

Step 5:

Add the sliced onion and garlic. Let it cook for a minute. Then add the fish sauce, tamarind paste and miso paste. Mix everything and let it bubble for 2 minutes. Add thai chilli powder/flakes for a spicy kick. Then mix and transfer the sauce into a bowl.

Step 6:

In a large frying pan/wok, add oil (2 tbsp). Once the oil heats up on a high flame, add the chicken pieces. Let them cook for 4-5 minutes, then slide the chicken pieces to a side and add the eggs. Add oil if needed (1 tbsp). Let it sit for a minute then mix, so that there are chunks of egg.

Step 7:

Now add the noodles and sauce and mix everything. Let the rice noodles absorb all the sauce. This will take about 1-2 minutes. Garnish with spring onion greens and chives and take it off the flame. Enjoy this delicious dish whilst hot.