Thai Korat is a stir-fried noodle similar to Pad Thai, except minus a few ingredients like peanuts, tofu and pickled radish. It is originated from Nakhon Ratchasima Province (aka Korat). It is made with rice noodles, meat, seasoned with dark soy sauce, palm sugar, fish sauce, and vegetables like spring onions and bean sprouts. This is a great stir fry to meal prep for the week and store in containers so you can just grab and go!
Stir-fried Noodle Thai Korat Style
TIME: 45 min
SERVING: 2 People
- 0.25 cup Pork fat
- 0.25 cup Palm sugar
- 0.75 cup Fermented bean (paste)
- 2 Tbsp Tamarind juice
- 2 Tbsp Fish sauce
- 1.5 Tbsp Chili flake
- 3 cup Water
- 4.93 oz Pork belly, sliced
- 1 Tbsp Dark soy sauce
- 25 g Shallot, chopped
- 0.5 cup Kale, sliced
- 0.75 cup Bean sprout
- 0.5 cup Spring onion
- 1 pack Dried noodle
In a wok over medium heat, add pork fat and stir fry until it releases oil.
Then, add the shallot and sliced pork belly. Stir fry until the pork belly pieces start releasing oil. Add chili flake and ﬁsh sauce, stir fry until fragrant.
Add water and the rest of the sauce seasonings. At this point, you should taste the sauce and add further seasonings to achieve the right flavor. Lower the heat, simmer until the meat is tender.
Add dried rice noodles into the wok, gently stir until the noodles are soft. During cooking gradually lower the heat as the noodles soften. Add water if the noodles are still not soft. (The best ratio between noodles and water in weight is 1:3.)
Cut the green onion and Chinese kale.
Add the Chinese kale, bean sprout, and green onion. Stir fry to mix well. Then, remove from the heat.
Plating: Transfer to a serving plate and ready to serve.
You can use a type of red rice noodles used for this dish, but you can use regular rice noodles if needed. Besiding that fermented bean (paste) is Thai soybean paste of yellow bean paste is also called ‘tao jiew’ or เต้าเจี้ยว. It’s available from Asian or Thai supermarkets.