200g (7 oz) thin rice stick noodles
2 tbsp vegetable oil plus a teaspoon extra
150g (5 oz) pork mince
2 eggs, lightly whisked
½ cup bean shoots
2 spring onions (scallions), sliced, plus 2 extra spring onions to serve
Lime wedges to serve
Stir-fry sauce:
2 tbsp vegetable oil
¼ cuo shaved palm sugar
3 tbsp white sugar
3 garlic cloves, finely chopped
3 small Asian red shallots, finely sliced
2 tsp Thai soybean paste*
3 tbsp fish sauce
4 tbsp tamarind concentrate
1 tsp chilli powder (or to taste).
Pad Mee Korat - Simply AMAZING
I am in the middle of making this recipe – the stir-fry sauce is ready. And it is just GORGEOUS. This recipe is so easy to follow and so authentic. Thank you for sharing your fantastic recipes.
Exceptional!
What an awesome crew!
Beginning with you!