I absolutely adore this recipe because it’s a vibrant blend of flavors and textures that bring a touch of authentic street food magic right into my kitchen. Plus, it’s a fun, colorful dish that’s perfect for impressing friends at a laid-back dinner party or just satisfying those spontaneous cravings for something deliciously different.
Making savory and sweet notes work together is what I love most about cooking, and my Pad Mee Korat embodies this. Tender rice noodles, juicy chicken breast, and plump shrimp sit in a sauce that mixes the aromatics of garlic and onion with the straightforward saltiness of fish sauce and the unexpected sweetness of palm sugar.
The dish is splendidly simple, and a perfect vehicle for the balance of flavors that I adore.
Ingredients
Rice Noodles:
A light, chewy source of carbohydrates that is gluten-free.
Chicken Breast:
Protein-rich, low-fat foods help muscle growth.
Shrimp:
A diet rich in protein but low in calories supplies selenium and iodine in ample amounts.
Garlic:
Antioxidant, anti-inflammatory, and adds aromatic flavor.
Fish Sauce:
The umami flavor, which is salty, is derived from fermented fish.
Oyster Sauce:
Nearly every preparation starts with sautéing a mirepoix, a mix of finely chopped onion, celery, and carrot.
In French cuisine, when a dish calls for vegetables to be coarsely chopped or minced, it will use the alternative terms “brunoise,” “concassé,” or “battue.
” Cooking with bacon and other meats is a traditional way of putting the “savory” into “sauce.
”
Palm Sugar:
Sweetener derived from natural sources; flavored with caramel; processed minimally.
Chili Powder:
When it comes to burning fat, nothing beats capsaicin.
This power chemical—also known as capsaicinoids—makes our food hot and heats up our bodies, too, in a process called thermogenesis.
This occurs when the body converts the energy it takes in from food into cellular energy.
A study conducted at the Mexico City-based National Polytechnic Institute of Nutrition showed that capsaicin revved up the metabolism of a group of healthy volunteers.
On average, their metabolic rates increased by 10.
5 percent.
Some upped it by as much as 16 percent.
Bean Sprouts:
A crispy texture, vitamins C and K, and few calories.
Ingredient Quantities
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- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 eggs, beaten
- 5 oz (150g) chicken breast, thinly sliced
- 4 oz (120g) shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/2 cup Chinese chives, cut into 1-inch sections
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar
- 1 teaspoon chili powder
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
“`
Instructions
1. Soak the rice noodles in warm water for approximately 30 minutes until they are flexible. Then drain the noodles and set them aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the garlic and onion, sautéing until they are fragrant.
3. Incorporate the chicken and shrimp, cooking until the chicken has turned brown and the shrimp have turned pink and are cooked all the way through.
4. Move the meat to one side of the wok, then pour the beaten eggs into the empty space. Scramble the eggs until they are just set and move back to the center of the wok.
5. The soaked rice noodles are added to the wok, and everything is tossed together.
6. Combine the fish sauce, soy sauce, oyster sauce, palm sugar, and chili powder into the noodles and ingredients, making sure the mixture runs consistently throughout the dish.
7. Stir in bean sprouts and Chinese chives and combine. Cook for another 2-3 minutes until the vegetables are tender but still crisp.
8. If necessary, taste and adjust the seasoning, perhaps adding more fish sauce or chili powder to suit your preference.
9. Place the noodles onto serving plates and top with chopped, roasted peanuts.
10. Accompany with lime wedges on the side for squeezing over the noodles just before consuming.
Equipment Needed
1. Large bowl
2. Large wok or skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Spatula or wooden spoon
7. Tongs
8. Small bowl (for combining sauces)
9. Serving plates
10. Citrus juicer (optional, for lime wedges)
FAQ
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Q: Can I substitute chicken breast with another protein?
A: Yes, you can use tofu, pork, or beef as an alternative to chicken breast. -
Q: Is there a vegetarian version of this dish?
A: To make it vegetarian, omit the chicken and shrimp, and replace the fish sauce with a vegetarian soy sauce. -
Q: What type of noodles should I use?
A: Use rice noodles, commonly found in Asian grocery stores or the international aisle of your local supermarket. -
Q: How do I adjust the spiciness of the dish?
A: Adjust the amount of chili powder to your taste. Start with 1/2 teaspoon if you prefer it less spicy. -
Q: Can I prepare this dish in advance?
A: This dish is best served fresh, but you can prepare the ingredients ahead. Store the cooked noodles separately and combine them before serving. -
Q: What can I use instead of palm sugar?
A: If palm sugar is unavailable, you can substitute it with brown sugar or coconut sugar. -
Q: How should I serve Pad Mee Korat?
A: Serve with lime wedges on the side for an extra zesty flavor, and garnish with roasted peanuts for added crunch.
Substitutions and Variations
225 grams (8 ounces) rice noodles: For a different texture, use flat egg noodles in this recipe.
3 cloves garlic, minced: If you don’t have fresh garlic, use 3 teaspoons of garlic powder.
5 oz (150g) chicken breast: For a vegetarian version, use tofu instead.
1 tablespoon palm sugar: Substitute with brown sugar to achieve a like sweetness.
1/4 cup roasted peanuts. For a different nutty flavor, use cashews.
Pro Tips
1. Prep Ahead: To ensure a smooth cooking process, have all your ingredients prepped and measured before you start cooking. This is especially helpful since stir-frying is a quick process.
2. Noodle Texture: Be careful not to over-soak the rice noodles. They should be flexible but not too soft; they will continue cooking in the wok and absorb flavors there.
3. High Heat Stir-Fry: Use high heat for stir-frying to achieve the best texture for the chicken and shrimp. This helps keep the meat tender and ensures a nice char if you’re using a well-seasoned wok.
4. Palm Sugar Substitution: If palm sugar is hard to find, you can substitute it with brown sugar or light muscovado sugar, which will give a similar caramel-like sweetness and depth.
5. Balance Flavors: Always taste and adjust the seasoning after adding sauces. Add more fish sauce for saltiness or more palm sugar for sweetness to achieve your preferred flavor profile.
Pad Mee Korat Recipe
My favorite Pad Mee Korat Recipe
Equipment Needed:
1. Large bowl
2. Large wok or skillet
3. Knife
4. Cutting board
5. Measuring spoons
6. Spatula or wooden spoon
7. Tongs
8. Small bowl (for combining sauces)
9. Serving plates
10. Citrus juicer (optional, for lime wedges)
Ingredients:
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- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 eggs, beaten
- 5 oz (150g) chicken breast, thinly sliced
- 4 oz (120g) shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/2 cup Chinese chives, cut into 1-inch sections
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar
- 1 teaspoon chili powder
- 1/4 cup roasted peanuts, chopped
- Lime wedges, for serving
“`
Instructions:
1. Soak the rice noodles in warm water for approximately 30 minutes until they are flexible. Then drain the noodles and set them aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the garlic and onion, sautéing until they are fragrant.
3. Incorporate the chicken and shrimp, cooking until the chicken has turned brown and the shrimp have turned pink and are cooked all the way through.
4. Move the meat to one side of the wok, then pour the beaten eggs into the empty space. Scramble the eggs until they are just set and move back to the center of the wok.
5. The soaked rice noodles are added to the wok, and everything is tossed together.
6. Combine the fish sauce, soy sauce, oyster sauce, palm sugar, and chili powder into the noodles and ingredients, making sure the mixture runs consistently throughout the dish.
7. Stir in bean sprouts and Chinese chives and combine. Cook for another 2-3 minutes until the vegetables are tender but still crisp.
8. If necessary, taste and adjust the seasoning, perhaps adding more fish sauce or chili powder to suit your preference.
9. Place the noodles onto serving plates and top with chopped, roasted peanuts.
10. Accompany with lime wedges on the side for squeezing over the noodles just before consuming.
