1. Stir-fry the bacon until cooked through, and the fat begins to separate from the bacon. When cooked through, remove bacon from the pan but keep the fat. If using any other kind of protein, use 2 tablespoons cooking oil.
2. Stir-fry garlic and shallots for 20 sec, or until golden.
3. Add soybean paste, dark soy sauce, tamarind sauce, fish sauce, palm sugar, and dried chili flakes. Stir and mix well until palm sugar is fully dissolved.
4. Add water and bring to a simmer.
5. Once simmering, add the noodles and gently mix with the sauce to prevent the noodles from breaking apart.
6. Add the bacon to your pan and mix well with the noodles.
7. Toss in bean sprouts and green onions just to mix. Serve immediately.
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Pad mee korat is a spicy version of pad Thai, and it’s the ultimate comfort food for any day of the week!
Recipe: [https://hungryinthailand.com/recipe/pad-mee-korat/](https://hungryinthailand.com/recipe/pad-mee-korat/)
INGREDIENTS
•2 cloves garlic (chopped)
•3 shallots (chopped)
•1⁄3 cup palm sugar (chop to measure)
•3 tablespoons fish sauce
•3 tablespoons tamarind sauce
•2 tablespoons soybean paste
•1⁄2 teaspoon dried chili flakes
•1⁄2 tablespoon black soy sauce
•2 cups water
•12 ounces pork (bacon, fresh, unsalted)
•7 ounces bean sprouts
•18 ounces dry rice noodles
•3 green onions (chopped)
INSTRUCTIONS
1. Stir-fry the bacon until cooked through, and the fat begins to separate from the bacon. When cooked through, remove bacon from the pan but keep the fat. If using any other kind of protein, use 2 tablespoons cooking oil.
2. Stir-fry garlic and shallots for 20 sec, or until golden.
3. Add soybean paste, dark soy sauce, tamarind sauce, fish sauce, palm sugar, and dried chili flakes. Stir and mix well until palm sugar is fully dissolved.
4. Add water and bring to a simmer.
5. Once simmering, add the noodles and gently mix with the sauce to prevent the noodles from breaking apart.
6. Add the bacon to your pan and mix well with the noodles.
7. Toss in bean sprouts and green onions just to mix. Serve immediately.