Thai Stir-Fry Noodles Better Than Pad Thai? (Pad Mee Korat) - Nin is Cooking

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.

Dissolve tamarind pulp in boiling water and let it sit for a few minutes.

Pound dry chilies, garlic, and cilantro roots after cutting them into small pieces.

Add salt to the mixture to help pound the dried chilies.

Smash the fermented soybean paste slightly in a bowl.

Caramelize palm sugar in a saucepan with oil until dissolved and turns a nice caramel color.

Add sliced shallots to the caramel and fry for a few minutes.

Pour in fish sauce and tamarind juice, then stir to mix and taste for seasoning.

Add chili paste and smashed fermented soybean paste to the sauce and let it simmer for a few minutes before cooling it down and storing it in a jar.

Prepare bean sprouts, garlic chives (or spring onion), and pork belly for cooking.

Heat a pan or wok over medium heat and add cooking oil and sliced pork belly, frying until halfway cooked.

Add the prepared sauce and a little water to the pork belly in the pan.

Break up the rice noodles and add them to the pan along with black soy sauce, stirring until the sauce coats the noodles.

Taste the noodles and add more water if they are too chewy, cooking a little longer if needed.

Move everything to the side of the pan, add more oil, and scramble an egg before mixing it with the noodles.

Add bean sprouts and chives, using tongs to toss everything together gently.

Serve the dish on banana leaves and top with extra crunchy bean sprouts, chives, and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens