16min 4 ppl
Pad Mee Korat with Pork
19 minutes
4 people
Medium31–60 min or 7–12 steps
19 min · 7 steps
Medium: 31–60 min or 7–12 steps
470 kcalper person
Protein 26g
Carbs 58g
Fats 15g
About this dish
Nakhon Ratchasima's answer to pad thai, its rice noodles tossed in a tangy fermented-soybean and tamarind sauce with pork, egg and a scattering of crushed peanuts.
Allergy Info
Gluten, Eggs, Soya, Peanuts, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesfinely chopped4
- Beansprouts100 g
- Chinese broccolisliced100 g
- Limescut into wedges, to serve1
Meat & Poultry
- Pork shoulderthinly sliced250 g
Fish & Seafood
- Dried shrimproughly chopped20 g
Dairy & Eggs
- Eggs2
Tins & Jars
- Tamarind Paste2 tbsp
Dried Goods
- Rice stick noodlessoaked until pliable300 g
- Palm sugargrated20 g
- Roasted peanutscrushed30 g
Spices & Seasonings
- Chilli flakesto serve1 tsp
Oils & Condiments
- Fermented soybean pastecrumbled15 g
- Fish sauce1 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Heat the vegetable oil in a wok over medium-high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Add the pork and stir-fry for 6 minutes until browned and reaching 63°C on a meat thermometer.
Approx. 6 minutes
3
Push the pork to one side, crack in the eggs and scramble for 2 minutes until just set, then mix through the pork.
Approx. 2 minutes
4
Add the dried shrimp, fermented soybean paste, tamarind paste, palm sugar, fish sauce and light soy sauce, and stir-fry for 2 minutes to combine.
Approx. 2 minutes
5
Add the soaked noodles and toss for 4 minutes until coated in the sauce and tender.
Approx. 4 minutes
6
Add the beansprouts and Chinese broccoli and toss for 2 minutes until just wilted.
Approx. 2 minutes
7
Transfer to plates, sprinkle with crushed peanuts and chilli flakes, and serve with lime wedges.
Approx. 2 minutes
