Pad Mee Korat
Stir-fried wheat noodles with ground pork, tomatoes, and Thai aromatics. A rustic, spicy noodle dish from northeastern Thailand, balanced with tangy tamarind and rounded with fish sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 528
- Protein
- 24g
Ingredients
- 10 oz ground pork
- 8 oz dried wheat noodles
- 1.5 cups cherry tomatoes
- 3 cloves garlic, minced
- 1.5 tbsp tamarind paste
- 1.5 tbsp fish sauce
- ½ tsp red chili flakes (or to taste)
Instructions
- 1
Boil water in a large pot. Add noodles and cook until just tender, 4-5 minutes, stirring occasionally.
- 2
Drain noodles well. Whisk tamarind paste with 2 tbsp warm water in a small bowl until smooth.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Add garlic and cook 20 seconds until fragrant.
- 4
Add pork and cook, breaking up with a spoon, until no pink remains, 5-6 minutes.
- 5
Add cherry tomatoes and cook until they soften and release juices, 2-3 minutes.
- 6
Pour tamarind mixture and fish sauce into the skillet. Stir well to coat.
- 7
Add cooked noodles and chili flakes. Toss everything until heated through and evenly coated, 1-2 minutes.
- 8
Serve immediately while hot.
Tools you’ll need
- large pot
- large skillet (12-inch or larger)
- wooden spoon
- colander
- small bowl
- whisk
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