Korat-Style Stir-Fried Noodles, 'Pad Korat'

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The result of this recipe is a hot, spicy, thoroughly addictive succulent noodle dish. It might seem like you're adding too much ground chile peppers, but it's meant to be hot, and the chile gives it the distinctive color. This version is both sweet and spicy. To add some depth, you can add a tablespoon of tamarind concentrate to the cup of water. Use any greens you have on hand, we liked the way our version turn out, with bean sprouts and bok choy.


1/4 cup vegetable oil
3-4 cloves garlic, crushed
4 tablespoons sugar
1 1/2 - 2 cups sliced meat of your choice (we used sliced pork tenderloin)
3 tablespoons sweet soy sauce
1 tablespoon ground Thai chile peppers
4 tablespoons fish sauce
1 cup water
1/2 pack of rice stick noodles
2 cups fresh bean sprouts
2 cups bok choy, cut into bite-sized pieces


Soak the rice stick noodle in warm water for about 15 minutes. While the noodles are soaking, heat vegetable oil in a wok over medium-high heat. Add garlic, and saute until aromatic. Add sugar. Keep stirring until dissolved. Add ground chile, fish sauce, sweet soy sauce, and water. Bring to a high simmer, then add meat and cook until done.

Drain the noodles and put them into the wok. Stir-fry until the noodles absorb most of the sauce. Add the vegetables and stir-fry another few minutes or until your vegetables are cooked but still a bit crunchy. Enjoy!

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January 8th, 2013
5:29 PM
Yummy! Lets make this honey.
January 10th, 2013
12:41 PM
Wow, this was so delicious! Mine ended-up darker in color, perhaps because I used the Indonesian Sweet Soy sauce, instead of the Thai. But wow, so sweet and spicy and yummy!!
March 6th, 2014
12:51 PM
We loved this I'm already being asked to make it again 5 stars thanks for the great recipe

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