Pad Mee Korat (Spicy Thai Stir-Fried Noodles)
ID: c907e184...
A delicious, spicy, and savory Thai noodle dish hailing from the Korat region. It features thin rice noodles tossed in a rich, complex caramelised tamarind sauce with minced pork, egg, and fresh herbs.
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🍳 調理の流れ
Soak and drain the rice noodles. → Caramelise the sugars and simmer with shallots, garlic, soybean paste, fish sauce, tamarind, water, and chili powder to create the sauce. → Stir-fry the pork mince in a hot wok, then add the noodles and sauce, tossing until absorbed. → Push the noodles aside, cook the beaten eggs, and fold them back into the noodles. → Stir-fry with bean sprouts and spring onions, then serve with a lime wedge.
調理手順
簡単な手順
Soak and drain the rice noodles. → Caramelise the sugars and simmer with shallots, garlic, soybean paste, fish sauce, tamarind, water, and chili powder to create the sauce. → Stir-fry the pork mince in a hot wok, then add the noodles and sauce, tossing until absorbed. → Push the noodles aside, cook the beaten eggs, and fold them back into the noodles. → Stir-fry with bean sprouts and spring onions, then serve with a lime wedge.
イントロ
A delicious, spicy, and savory Thai noodle dish hailing from the Korat region. It features thin rice noodles tossed in a rich, complex caramelised tamarind sauce with minced pork, egg, and fresh herbs.
ステップ 1
Soak the thin rice stick noodles in warm (not boiling) steaming water until they are just tender and al dente. Drain immediately using a sieve and set aside.
ステップ 2
Prepare the palm sugar by shaving it finely so that it dissolves quickly during cooking.
ステップ 3
In a saucepan over medium heat, add a little oil, the shaved palm sugar, and white sugar. Cook and stir until the sugar melts and caramelises into a deep mahogany color.
ステップ 4
Stir the sliced shallots and chopped garlic into the caramelised sugar mixture.
ステップ 5
Slightly mash the yellow soybean paste (Tao-Jiao) and add it to the saucepan, stirring well.
材料リスト
重要なメモ
Do not overcook or over-soak the thin noodles, as their small size makes them prone to getting mushy and clumpy during stir-frying.
Watch the caramelising sugar very closely. It turns from perfect to burnt very quickly, which will ruin the flavor of the sauce.
Tao-Jiao (yellow soybean paste) provides a distinct savory depth. If you cannot find it, miso paste can be used as a substitute.
Ensure the wok is sufficiently hot before stir-frying to get a nice smoky flavor and to evaporate the sauce efficiently.
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