Pad Mee Korat

Pad Mee Korat is a delightful Thai stir-fried noodle dish known for its rich flavors and satisfying texture. This dairy-free version highlights the aromatic blend of tamarind, soy sauce, and fresh vegetables, making it a perfect dinner option.

Ingredients

• Rice noodles - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Bell pepper - 1, sliced
• Carrot - 1, julienned
• Bean sprouts - 100 grams
• Tofu - 150 grams, firm, cubed
• Soy sauce - 3 tablespoons
• Tamarind paste - 1 tablespoon
• Brown sugar - 1 teaspoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Green onions - 2, chopped
• Peanuts - 30 grams, crushed (for garnish)
• Lime wedges - for serving

Steps

1. Soak the rice noodles in hot water for about 10 minutes until softened. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, sautéing for 2 minutes until fragrant.
3. Add the cubed tofu and cook for 5 minutes until golden brown, stirring occasionally.
4. Stir in the bell pepper and carrot, cooking for an additional 3-4 minutes until they start to soften.
5. Add the soaked rice noodles to the skillet, followed by the soy sauce, tamarind paste, brown sugar, and chili flakes. Toss everything together for about 3-4 minutes, ensuring the noodles are well coated.
6. Fold in the bean sprouts and chopped green onions, cooking for another 2 minutes.
7. Serve hot, garnished with crushed peanuts and lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains a variety of vitamins and minerals from fresh vegetables.

Tags