HOW TO MAKE PAD MEE KORAT | KORAT NOODLES | ผัดหมี่โคราช

Pad Mee Korat (ผัดหมี่โคราช) is similar to Pad Thai but there are definitely some differences. For one, this stir-fried noodle is a local specialty from the Northeastern Thai city named Korat and can easily be made vegetarian because of its lack of fish sauce. Instead, it uses a fermented soybean paste as its salty component. Other differences are that it uses toasted chili flakes, making this spicy, and the noodles are boiled and cooked completely in the sauce itself. This is why Pad Mee Korat is believed to be more flavorful. It's a little sweet, spicy, tangy, and savory. While this particular version is not vegetarian due to my use of pork, you can easily make it vegetarian by swapping the protein out with something else. I hope you enjoy this video!

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Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5"
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INGREDIENTS

Pad Mee Korat Sauce
Palm Sugar - 4 tbsp
Garlic - 6 cloves
Shallots - 4 bulbs
Tamarind Concentrate - 4 tbsp
Fermented Soybean Paste - 2 tbsp
Thai Dark Soy Sauce - 3.5 tsp (make sure it is a sweet dark soy sauce, not the salty kind)
Toasted Chili Flakes - 1/2 tbsp
Vegetable Oil - 2 tbsp (to make the sauce)

Other Ingredients
Pork Belly - 1/2 lb (Or any kind of protein you like)
Vegetable Oil - 1 tbsp (to cook meat)
Asian Garlic Chives - 1 bundle (about 7 stalks)
Bean Sprouts - 2 handfuls
Rice Stick Noodles - 200g
Water - Roughly 2 cups (start with a little less and gradually add more if you need to, depends of the brand of your Noodles)

*Remember to adjust flavors to your liking :)
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