Pad Mee Korat (Korat-Style Stir-Fried Rice Vermicelli with Tamarind and Fermented Bean Curd)

Name: Pad Mee Korat (Korat-Style Stir-Fried Rice Vermicelli with Tamarind and Fermented Bean Curd)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) dried thin rice vermicelli, soaked in warm water, drained; 6 oz (170 g) pork loin or shoulder, sliced against the grain into thin bite-size pieces about ⅛ inch (3 mm) thick; 4 oz (115 g) firm tofu, patted dry, cut into ½-inch (1.25 cm) cubes; 4 cloves (20 g) garlic, finely chopped; 2 large (100 g) large eggs, lightly beaten; 2 cups (180 g) bean sprouts, rinsed and drained, divided; 1 cup (50 g) garlic chives, cut into 1½-inch (4 cm) lengths; 3 tbsp (45 ml) neutral oil, divided; 2 tbsp (30 g) tamarind paste (seedless concentrate), stirred until smooth; 2 cubes plus 1 tbsp brine (30 g) red fermented bean curd, mashed to a paste with the brine; 2 tbsp (25 g) palm sugar, finely chopped or grated; 2 tbsp (30 ml) fish sauce; ¼ cup (60 ml) water; ground white pepper, to taste; 1 whole (70 g) lime, cut into wedges; 1 tsp (2 g) dried chili flakes (optional)

From the MyKitchenBank Kitchen

A specialty of Nakhon Ratchasima, this stir-fried rice vermicelli gets its savory-tart, rosy-brown character from tamarind and fermented bean curd rather than sweet soy sauce. Tender pork, chewy tofu, bean sprouts and garlic chives make it a fast, satisfying wok dinner.

Prep: 25 min
Cook: 12 min
Wait: 15 min
Total: 52 min
Makes: 3 generous main-course servings

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Ingredients

3 servings

For the noodles and stir-fry
8 oz (225 g) dried thin rice vermicelli, soaked in warm water, drained
6 oz (170 g) pork loin or shoulder, sliced against the grain into thin bite-size pieces about ⅛ inch (3 mm) thick
4 oz (115 g) firm tofu, patted dry, cut into ½-inch (1.25 cm) cubes
4 cloves (20 g) garlic, finely chopped
2 large (100 g) large eggs, lightly beaten
2 cups (180 g) bean sprouts, rinsed and drained, divided
1 cup (50 g) garlic chives, cut into 1½-inch (4 cm) lengths
3 tbsp (45 ml) neutral oil, divided
For the sauce
2 tbsp (30 g) tamarind paste (seedless concentrate), stirred until smooth
2 cubes plus 1 tbsp brine (30 g) red fermented bean curd, mashed to a paste with the brine
2 tbsp (25 g) palm sugar, finely chopped or grated
2 tbsp (30 ml) fish sauce
¼ cup (60 ml) water
For serving
ground white pepper, to taste
1 whole (70 g) lime, cut into wedges
1 tsp (2 g) dried chili flakes (optional)

Equipment (5)

14-inch (35 cm) carbon-steel wok or a 12-inch (30 cm) large nonstick skillet
Large heatproof bowl for soaking noodles
Small bowl for the sauce
Wok spatula or wide metal spatula
Colander

Steps

Before you start

Read through the whole recipe: stir-frying is fast, so have every ingredient prepped and within reach of the stove before you heat the wok.
Cook in one batch only. Doubling the recipe in a home wok steams the noodles instead of frying them.
Red fermented bean curd (nam tao hu yi) is sold in jars at Asian markets. It is salty, so do not add extra salt until you taste the finished noodles.
Use thin rice vermicelli (sen mee / rice sticks about 1 mm wide), not wide rice noodles.

1
Soak the noodles
- Place the vermicelli in a large heatproof bowl and cover with warm tap water (about 100°F / 38°C).
- Soak for 15 minutes, swishing once or twice, until the noodles are pliable and white but still have a firm, slightly chalky core.
- Drain well in a colander and shake off excess water.
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Ready when: Noodles bend easily without snapping but still feel firm in the center
Tip: Do not use hot water; the noodles will turn mushy in the wok.
2
Mix the sauce
- In a small bowl, stir together the tamarind paste, mashed fermented bean curd with brine, palm sugar, fish sauce and water.
- Stir for about 1 minute until the sugar dissolves and the sauce is a smooth, brick-red liquid.
- Taste: it should be tart, salty and gently sweet.
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Ready when: No lumps of bean curd or sugar remain
Tip: Mash the bean curd with the back of a spoon first, then add liquids, to avoid lumps.
3
Prep the other ingredients
- Slice the pork, cube the tofu, chop the garlic, beat the eggs, rinse the bean sprouts and cut the chives.
- Arrange everything in separate piles next to the stove.
- Divide the sprouts: about ¾ cup (65 g) goes into the stir-fry and the rest is kept raw for serving.
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Tip: Slicing pork is easier if it is chilled in the freezer for 15 minutes first.
4
Fry tofu and pork
- Heat a wok over high heat until it just begins to smoke, about 1½ minutes.
- Add 1 tablespoon (15 ml) oil, then the tofu.
- Fry 2 minutes, turning occasionally, until golden on a few sides, then push to the side.
- Add 1 tablespoon oil and the garlic, stir 10 seconds until fragrant, then add the pork.
- Stir-fry 1½–2 minutes until no pink remains and the pork reaches 145°F (63°C) at the thickest piece.
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Ready when: Pork is opaque with no pink; garlic is pale gold, not brown
Tip: If garlic darkens quickly, lift the wok off the heat for a few seconds.
5
Scramble the eggs
- Push the pork and tofu to one side.
- Add the remaining 1 tablespoon oil to the cleared space and pour in the eggs.
- Let them sit for 10 seconds, then scramble gently for about 30 seconds until just set into soft curds.
- Fold them in with the pork and tofu.
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Ready when: Eggs are set but still glossy; no raw liquid remains
6
Add noodles and sauce
- Add the drained noodles to the wok, then pour the sauce evenly over them.
- Toss constantly with a spatula, lifting and folding for 2–3 minutes.
- The noodles are ready when they are tender, take on an even reddish-brown color, and the sauce has been absorbed, leaving no puddle at the bottom of the wok.
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Ready when: Noodles are tender and evenly colored, with no liquid pooling in the wok
Tip: If noodles are still hard after 2 minutes, sprinkle in 1–2 tablespoons (15–30 ml) water and keep tossing.
7
Add chives and sprouts
- Add the chives and the ¾ cup (65 g) of bean sprouts.
- Toss for 30–45 seconds, just until the chives turn bright green and wilt slightly while the sprouts stay crunchy.
- Turn off the heat, then season with white pepper.
- Taste and adjust: add a few drops of fish sauce if it needs salt.
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Ready when: Chives are bright green and wilted; sprouts are still crisp
Tip: Don't over-toss at this stage or the chives will turn drab and the sprouts watery.
8
Serve right away
- Divide the noodles among three plates.
- Top each with a handful of the reserved raw bean sprouts and a lime wedge.
- Offer chili flakes at the table, if using.
- Squeeze the lime over the noodles just before eating.
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Tip: Serve immediately; rice vermicelli clumps as it cools.

Good to know

Tips

Keep the heat high and the wok uncrowded; this gives the noodles a lightly smoky, fried flavor instead of steaming them.
Under-soak rather than over-soak the noodles. They finish cooking in the sauce and will absorb it better.
Taste the sauce before cooking: brands of tamarind and fermented bean curd vary in saltiness and sourness, so adjust with a little sugar or fish sauce.
Pad mee Korat is traditionally less sweet than other Thai fried noodles, so keep the sugar modest.

Make ahead

"The sauce can be mixed and refrigerated up to 3 days ahead. The pork, tofu and chives can be prepped up to 1 day ahead and stored covered in the fridge. Soak the noodles just before cooking."

Storage & reheating

"Best eaten immediately. Cool leftovers within 2 hours and refrigerate in an airtight container up to 2 days. Reheat in a skillet over medium heat with 1–2 tablespoons water, tossing 2–3 minutes until steaming hot (165°F / 74°C). Not recommended for freezing, as the noodles turn brittle and mushy."

Substitutions

palm sugar → light brown sugar. Use the same weight; flavor is slightly less caramel-like.
pork loin or shoulder → chicken thigh or peeled shrimp. Cook chicken to 165°F (74°C); shrimp need only about 1½ minutes until pink and curled.
garlic chives → scallion greens. Cut into 1½-inch (4 cm) pieces. Flavor is milder and less garlicky.
tamarind paste (seedless concentrate) → fresh lime juice. Use 1½ tablespoons (22 ml) added to the sauce; the sourness will be brighter and less fruity.