Thai cuisine

Easy

Stir-fried Noodle Thai Korat Style

If you’re a fan of Pad Thai, you’ll love Thai Korat! It’s a stir-fried noodle dish that originates from the Nakhon Ratchasima Province (or Korat). The recipe is made with rice noodles, meat, and vegetables such as spring onions and bean sprouts, as well as dark soy sauce, palm sugar, and fish sauce. It doesn’t contain ingredients like peanuts, tofu, or pickled radish that Pad Thai does. It’s the perfect dish to make ahead of time, as you can store it in containers and grab it whenever you need a quick meal!

Chef Chumpol

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Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

0.25 cup Pork fat
0.25 cup Palm sugar
0.75 cup Fermented bean (paste)
2 tbsp. Tamarind juice
2 tbsp. Fish sauce
1.5 tbsp. Chili flake
3 cup Water
4.93 oz. Pork belly, sliced
1 tbsp. Dark soy sauce
25 g Shallot, chopped
0.5 cup Kale, sliced
0.75 cup Bean sprout
0.5 cup Spring onion
1 pack Dried noodle

Directions:

Step 1

In a wok over medium heat, add pork fat and stir fry until it releases oil.

Step 2

Then, add the shallot and sliced pork belly. Stir fry until the pork belly pieces start releasing oil. Add chili flake and ﬁsh sauce, stir fry until fragrant.

Step 3

Add water and the rest of the sauce seasonings. At this point, you should taste the sauce and add further seasonings to achieve the right flavor. Lower the heat, simmer until the meat is tender.

Step 4

Add dried rice noodles into the wok, gently stir until the noodles are soft. During cooking gradually lower the heat as the noodles soften. Add water if the noodles are still not soft. (The best ratio between noodles and water in weight is 1:3.)

Step 5

Cut the green onion and Chinese kale.

Step 6

Add the Chinese kale, bean sprout, and green onion. Stir fry to mix well. Then, remove from the heat.

Step 7

Plating: Transfer to a serving plate and ready to serve.

Final Notes

You can use a type of red rice noodles used for this dish, but you can use regular rice noodles if needed. Besiding that fermented bean (paste) is Thai soybean paste of yellow bean paste is also called ‘tao jiew’ or เต้าเจี้ยว. It’s available from Asian or Thai supermarkets.