Tag Archives: pad thai

“Pad Mee Korat” The Lesser Known Version of Pad Thai

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai.

It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.

Serves: 2

150g Rice Noodles, soaked in water for 30 mins
100g Tofu Puffs, cut to bite-size pieces
75g Chinese Chives, cut to 1.5 inch pieces
100g Beansprouts
1 Tbsp Oil
1 Tbsp Garlic, minced
1 Tbsp Tamarind Concentrate (a.k.a. Tamarind Paste)
2 Tbsp Soybean Paste (a.k.a. Fermented Soybean Sauce)
1 Tbsp Light Soy Sauce
1 Tbsp Thai Seasoning Sauce
2 Tbsp Sweet Dark Soy Sauce (or Kecap Manis)
1 tsp Chilli Powder
1/4 cup Water


สวัสดีค่ะ

วันนี้จะมาแชร์สูตรผัดหมี่โคราช

แบบที่เราผัดทานที่บ้าน

ใส่เต้าหู้ทอด เพราะชอบเต้าหู้ทอด

และใส่ผักเยอะๆ เพราะชอบทานผัก

ในสูตรจะเห็นว่าเราใส่กุยช่ายพูนมากกกกก

อันนี้ตามความชอบส่วนตัวนะคะ

เราชอบเยอะ ก็ใส่เยอะ

ถ้าใครไม่ชอบฉุนขนาดนี้ ก็ใส่น้อยๆพอค่ะ

150 กรัม เส้นเล็กแห้ง แช่น้ำ 30 นาที
100 กรัม เต้าหู้ทอด หั่นเป็นชิ้นพอคำ
75 กรัม กุยช่าย
100 กรัม ถั่วงอก
1 ชต. น้ำมัน
1 ชต. กระเทียมสับ
1 ชต. น้ำมะขามเปียก
2 ชต. เต้าเจี้ยว
1 ชต. ซีอิ๊วขาว
1 ชต. ซอสปรุงรส
2 ชต. ซีอิ๊วดำหวาน
1 ชช. พริกป่น
1/4 ถ้วย น้ำสะอาด

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Pad Mee Korat

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai. It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 150 g Rice Noodles soaked in water for 30 mins
  • 100 g Tofu Puffs cut to bite-size pieces
  • 75 g Chinese Chives cut to 1.5 inch pieces
  • 100 g Beansprouts
  • 1 Tbsp Oil
  • 1 Tbsp Garlic minced
  • 1 Tbsp Tamarind Concentrate a.k.a. Tamarind Paste
  • 2 Tbsp Soybean Paste a.k.a. Fermented Soybean Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 2 Tbsp Sweet Dark Soy Sauce or Kecap Manis
  • 1 tsp Chilli Powder
  • 1/4 cup Water

Video

How to Make Pad Thai ผัดไทยกุ้งสด

Serves: 2

What you need

100 g Dried rice noodles

5-10 Prawns, peeled & de-veined

2 Eggs

2 Tbsp Dried shrimps

4 Tbsp Sweet preserved radish, minced (ไชโป๊)

4 Tbsp Peanuts, roasted & crushed

1-2 cups Beansprouts

1 cup Chives, cut to 1.5 inch length

Oil

For Pad Thai sauce

3 Tbsp Tamarind concentrate

3 Tbsp Palm sugar

1 Tbsp Vinegar

1/2 tsp Salt

1-2 tsp Chilli powder

Pad Thai (ผัดไทย)

A good pad thai for me should have so much chives in that it gives you the ultimate chives breath. In Thailand, pad thai is typically served with fresh chives on the side as well as stir-fried with the noodles – yum!

Serves: 2

What you need

  • 100 g Dried rice noodles
  • 8-10 Prawns, peeled & de-veined
  • 2 Eggs
  • 4 Tbsp Sweet preserved radish, minced (ไชโป๊)
  • 4 Tbsp Peanuts, roasted & crushed
  • 2 cups Beansprouts
  • 1 1/2 cups Chives, cut to 1.5 inch length
  • Oil

For Pad Thai sauce

  • 3 Tbsp Tamarind concentrate
  • 3 Tbsp Palm sugar
  • 1 Tbsp Vinegar
  • 1/2 tsp Salt
  • 1-2 tsp Chilli powder

How to put this together

  1. In a small pot on medium flame, add tamarind concentrate + palm sugar + vinegar + salt. Stir until the sugar melts. Add chilli powder. This can be made in advance, and kept in the fridge.
  2. Soak dried rice noodles in water for 15-30 mins
  3. Heat 1 Tbsp oil in a pan. Add prawns. Fry briefly, and transfer to a plate. Do NOT overcook the prawns!
  4. Add 1 Tbsp oil to the same pan. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
  5. Add 1 Tbsp oil to the same pan. Add radish. Fry until fragrant.
  6. Add drained noodles + a few splashes of water. Stir gently until the noodles are soft, but still firm.
  7. Add pad thai sauce. Mix well.
  8. Add prawns + eggs. Mix well.
  9. Add beansprouts + chives. Mix well.
  10. Add 2 Tbsp crushed peanuts. Mix well.
  11. Serve immediately, with 1 Tbsp of crushed peanuts on each plate, and some chili powder.