Pad Korat Spicy Isan Style Stir Fried Noodles
A fiery, savory, and slightly sweet noodle dish from Nakhon Ratchasima, often considered the more intense cousin of Pad Thai.
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Ingredients
- 200 grams Dried thin rice noodles (Sen Lek)
- 150 grams Pork belly or shoulder, thinly sliced
- 2 tablespoons Palm sugar
- 3 tablespoons Tamarind paste
- 2 tablespoons Fish sauce
- 1 teaspoon Dark soy sauce
- 1 tablespoon Dried chili flakes
- 3 bulbs Shallots, minced
- 3 cloves Garlic, minced
- 1 cup Bean sprouts
- 1/2 cup Garlic chives, cut into 2-inch pieces
- 1/2 cup Water
Instructions
- 1
Soak the dried rice noodles in room temperature water for 20-30 minutes until soft but firm, then drain.
- 2
In a wok or large pan over medium heat, fry the pork slices until the fat renders and the meat begins to brown.
- 3
Add the minced shallots and garlic to the pork, sautéing until fragrant and golden.
- 4
Stir in the palm sugar, tamarind paste, fish sauce, dark soy sauce, and dried chili flakes, stirring until the sugar dissolves and the sauce bubbles.
- 5
Add the water to the sauce mixture and bring to a simmer.
- 6
Add the soaked noodles to the wok, tossing constantly to ensure they absorb all the sauce and cook through (add a splash more water if noodles are too dry).
- 7
Once the noodles are tender and the sauce is absorbed, fold in the bean sprouts and garlic chives.
- 8
Stir-fry for another 30 seconds until the vegetables are slightly wilted, then serve immediately with a wedge of lime.
Nutrition per Serving
480
Calories
18g
Protein
65g
Carbs
18g
Fat
4g
Fiber
14g
Sugar
1150mg
Sodium
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