The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is more affordable.

Soak thin rice stick noodles in hot water until just tender, about 10-15 minutes, being careful not to overcook them.

Drain the soaked noodles and set aside.

In a hot saucepan, add a little oil and palm sugar to start making a caramel.

Add white sugar to the palm sugar in the pan and wait until it dissolves and turns a deep mahogany color, watching carefully to avoid burning.

Once the sugar is caramelized, add chopped shallots and minced garlic to the pan.

Add yellow soybean paste (or miso) to the mixture and stir.

Pour in fish sauce and tamarind, mixing well to create the sauce.

Let the sauce simmer to develop flavors, adding a little water and chili powder for spice.

Prepare the wok by heating it and adding oil.

Add pork mince to the hot wok and cook until just done.

Add the soaked noodles to the wok along with the sauce, stirring to combine and allowing the noodles to absorb the sauce.

Push the noodles to one side of the wok and add more oil to the empty side, then crack in the eggs and scramble them until almost set.

Mix the scrambled eggs into the noodles, then add bean sprouts and spring onion, stirring to combine everything.

Plate the noodles and garnish with extra spring onion and a wedge of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens