Not as famous as Pad Thai noodles, but
trust me on this one guys, once you’ve tried them you’ll be coming back again and again. This is stir-fried Korat Noodles. I like to think of these noodles as like the spicier cousin if you like, to Pad Thai noodles. They’re from a region called Korat in the northeast of Thailand and it’s the sauce that makes them really special. So we’ll get to the sauce, but first of all let’s talk about the noodles. I’m using these very thin rice stick noodles. You could use regular Pad Thai noodles for these as well. I like these little thinner ones, they have a really great texture. But I do want to make sure I don’t overcook them. So I want some hot water. It’s not boiling, just steaming a little bit. I’m going to put those noodles in. I want these guys to soak until they’re just tender, a little al dente, but just tender. It’s really important not to overcook these ones because of their smaller size. They’ll get really gluggy in the pan when we stir fry them. With your larger Pad Thai noodles, you don’t have to be as careful. These look good. I’m going pull them out
and drain them. Now for the sauce, this is a really interesting one. We’re going to make like a sugar caramel as the base of the sauce which become really dark and beautiful in colour. That’s punctuated with big flavours like tamarind and fish sauce. You’ll see, it’s all magical. Let’s start with the sugar. I’m going to use palm sugar here. That comes in this kind of like firm block. You need to shave it so that it’ll dissolve quicker. To get that caramel started, I’m going
to add a little bit of oil into a hot sauce pan. In goes that palm sugar. I just want some regular white sugar as well. We need to wait here until that sugar dissolves. When it starts to turn a nice deep mahogany colour. You really need to watch it though because you don’t want that sugar to burn. This is looking a beautiful colour. I’m going to add in my shallots and some garlic. This is an interesting one, this is yellow soybean paste. Or sometimes this is called ‘soybean paste’. In Thai, it’s called ‘Tao Jiao’ You can find it at an Asian grocer. If you can’t get it, you can use miso. Just sort of smash the soy beans a little bit. You can see the little beans in there. And then that goes in as well. I’ve got my sweet, my sour, and a little bit of salty from the soybean paste. I want a little bit more salty with some fish sauce and some sour with some tamarind. Didn’t I tell you this sauce packs a punch. Look at that beautiful colour already. You just want to let this simmer and
let those flavours develop a little. Let me try a little bit here. Just be careful because that sugar is really hot, so make sure it’s nice and cool. Mmm… I love that you get that beautiful little bit of fragrance from the shallot and the garlic. You’ve got the tamarind, it tastes slightly bitter so I’m just going to cook that a little bit longer. Add a little bit of water. Now the chilli powder. This one should have a little bit of kick so be generous with that chilli powder. Ok let’s try again. Yes that’s great. I’ve got the beautiful spiciness, I’ve got the sour tamarind. It’s making my mouth get all juicy which is exactly what you want. Just a little bit bitter from that burnt sugar. Perfect. Pour that out for later. I want to get everything else ready. Because once we get into the wok, everything is going to happen really quickly. I want some spring onion. You want some bean shoots as well. I’m using pork mince. You could keep this vegetarian, you could use chicken, you could use tofu, anything goes here. Some eggs as well. Now we can bring everything together in the wok. Just want to get that nice and hot. Add some oil. In goes my pork mince. That pork is just cooked so I’m going to add in my noodles. And then our beautiful sauce. Look at that colour! This is a dry noodle dish, so I want to let those noodles absorb that sauce. I want that liquid to evaporate. This is looking good. Look at those noodles they’re so glossy and shiny. Move everything off to the side, add in a little bit more oil, and then in go my eggs. Just tilt your wok a little bit. Give those eggs some space in the hot pan to become a little omelette. Just when that egg is almost looking set, I’m going to toss it through. Now I want those bean shoots in, and my spring onion. Very nice. Alright, just want to get these out onto a plate. Just for a little bit of extra special at the end, we want some spring onion and a wedge of lime. There you go guys, the noodles you quite possibly have never heard of. But I promise you, you will love them when you try them. Mmm… The caramel base on that sauce just
gives it so much complexity and flavour. Mmm… Not to mention the colour. Yum. Noodles… Can never get enough.

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Methew Wade

83 thoughts on “The Spicy Thai Noodles You’ll Love More Than Pad Thai – Pad Mee Korat – Marion’s Kitchen”

  1. I have never been so fast to click or watch any video. Like always your food looks amazing and delicious! Lot's of love from Toronto! 💖💖💖💖💖💖💖

  2. Wow, this is the second time this week that I have been the first to comment. Thanks for this great recipe Marion! I love the thin noodles.

  3. I am a simple hungry man…I see spicy in the title and I am already excited, holy hell I love spicy food!!! Gonna make this for lunch on Monday!!!

  4. The first part of the process is the way we begin doing "stewed chicken" here in Trinidad. We call it "browning" the meat. (Used with pork, beef etc). It's interesting to see you use this here. 🙂

  5. Pad Thai is one of my absolute favorite Asian dishes. This seems like it would taste a lot like Pad Thai due to many similar ingredients (palm sugar, tamarind, chili flakes), but it looks like it would be easier to prepare. Thank you for sharing this recipe; I will definitely try it soon!

  6. Will definitely try this using Mungbean noodles. The combination of Tao Jeow and Caramel looks magical.. I can almost taste the umami already 😀

  7. This dish made my mouth water! For a second, I thought I could taste the sauce as you were tasting.🤣 Yum is right!😋 Great video.

  8. Oh man, that looks amazing! I wonder if I can bribe the people at one of the Thai places in my neighborhood to make this for me. Lol. Thai stir fried noodles just don’t come out right in a wok on my weak American gas range. The char of a really hot wok is what makes Thai noodles so good

  9. Marion, I love to watch you cook and love everything you make. You have encouraged me to try "out of the box". I so want your sauces and the fact you tell us how to make them is a blessing for us folks that cant buy them. God Bless

  10. Marion: I saw Nigella Lawson gave you credit and a shout the other day on her Insta ☆ It goes without saying you're both favorites of mine. I have been cooking Japanese (my mum's side is Japanese) and Korean for awhile now (big Maangchi fan) but hadn't yet tackled Thai (tho I love Thai food). Your channel has given me the confidence and inspiration to get cooking in my own kitchen. I'm also gonna get your sauces here locally as I think I saw them at the market (US). Thanks for the fab recipes. I am anxiously awaiting your hitting a million subscribers!

  11. ผัดหมี่โคราช pad mee Korat goes really well with ส้มตำโคราช som tom korat just saying 🤤😂

  12. I wish I saw this before cooking noodles last night. That said, your teriyaki sauce was sublime. I used the whole bottle to marinate the chicken then as a sauce for the whole dish. Yum yum yum. Next one to try is the sticky ginger sauce.

  13. Hi Marion, I love to watch Ur recipes. This one is great but being a complete vegetarian it's difficult to use fish sauce, eggs n pork. I request you to pls make vegetarian dishes too if possible. Thanks in advance

  14. Never heard of this before ! Looks soooo good. Thank you for all your practical and scrumptious recipes ❤️🙏

  15. Hi can you please make pad Thai recipe. Not base on your pocket. Because is not available here in New Zealand and I love your recipes

  16. Awesome recipe, I haven't had one of these in ages! By the way, can I just say that the cinematography on your channel has always been so on point? And even more so on this one. I mean just look at how those noodles slo-mo bounce (completed with you going "very nice" in the background) at 6:35. Props to the videographer!

  17. An endless supply of delicious, doable Asian recipes. Esp. love the noodle recipes. Marion, you are the best! Hi from Toronto, Canada.

  18. I always would love to have this recipe. Thank you! Anyway, for those who are the foreigners this is a must thai dish that you definitely have to try once. You’ll love it!

  19. How can I make it vegan?
    I was thinking nuts instead of meat but I don’t know what I could chose to replace the egg 🤔

  20. This looks really good and spicy. Would pair great with a Singha beer. Could you please inform us what to substitute to make certain recipes that have flour in them gluten free?

  21. My mom is from Korat, Thailand and she makes this!! It’s absolutely delicious! Thai moms are the best cooks!!

  22. Thank you Marion!!! Looks so yummy and spicy, just how I like my Thai food. You deserve more subscribers!!!! 😉 <3

  23. I looked for your sauces in HyVee today, and while they have a decent selection, they didn’t have your product. Any suggestions for when they might be available, or should I ask the grocer?

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