Pad Mee Korat (Korat-Style Stir-Fried Noodles)

Ingredients

• 200g Korat rice vermicelli (soaked until pliable)
• Stir-fry sauce (palm sugar, tamarind, soy, fermented soybean)
• Chopped garlic + sliced yellow tofu
• Bean sprouts + garlic chives
• Oil + a little water

Method

• Simmer the sauce: palm sugar, tamarind, soy and fermented soybean until thick and fragrant
• Fry the garlic, add the tofu and stir-fry until fragrant
• Add the noodles with the sauce and a splash of water; stir-fry until soft and coated
• Add bean sprouts and garlic chives, stir-fry quickly, and serve

How to choose ingredients

Choose genuine Korat vermicelli with a chewy-soft bite · Thick tamarind pulp is tangy and fragrant · Fresh crisp bean sprouts and green garlic chives.

Chef's secret

Chef's secret: soak the noodles only until pliable, not mushy, so they stay chewy and unbroken · thicken the sauce before frying so the noodles glaze glossy · fry over medium heat, adding water bit by bit to stop sticking.

Order Korat vermicelli + stir-fry ingredients as a set from Fresh Market Online.