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Pad Mee Korat with Shrimp

Closeup of Pad Mee Korat with Shrimp on a marble plate with a lime cheek on the side.
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Juicy shrimp, rice noodles, scrambled eggs, bean sprouts, and spring onion get wok-fried in a garlicky, savory, sweet, tangy and spicy sauce that packs a powerful punch in this Thai stir-fried noodle dish! Easy to make and ready in just 30 minutes, Pad Mee Korat with Shrimp will tantalize your taste buds!

Ingredients

Scale

Sauce:

  • 3 small / 40-45 grams Asian Red Shallot (or use regular shallot/eschalot or red onion) – thinly sliced
  • 3 cloves / 15 grams Garlic – minced
  • 25 grams / ½ disc Coconut Sugar (‘gula kelapa’, or use granulated coconut or light brown sugar) – finely shaved with a knife
  • ½ tablespoon Peanut Oil (or any other neutral flavored oil
  • 1 teaspoon / 4 grams granulated White Sugar
  • 2 teaspoons / 10 grams Yellow Bean Sauce
  • 1.5 tablespoons /23ml Fish Sauce
  • 1 tablespoon / 15ml Light Soy Sauce
  • 2 tablespoons / 30 grams Tamarind Paste
  • ½ teaspoon Sweet Dark Soy Sauce
  • ½ teaspoon Thai Chili Powder, to taste (substitute with crushed red pepper chili flakes if unavailable)
  • ¼ cup / 60ml Water

Shrimp:

  • 10.6 ounces / 300 grams peeled and deveined Shrimp or Prawns (frozen weight, 12-14 pieces if using size 16/20) – thawed and rinsed thoroughly
  • 1 teaspoon Peanut Oil (or any other neutral flavored oil with a high smoke point)

Pad Mee Korat with Shrimp:

  • 2 cloves / 10 grams Garlic – minced
  • 3-10 pieces / 9-30 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*) – finely chopped
  • 2-6 pieces / 5 grams Prik Kee Nu Green Chilies (optional, note 1*), to taste – chopped
  • 3 medium stalks / 30-34 grams Spring Onion (Green Onions/Scallions) – cut into 1.5-inch pieces
  • 1 cup / 104 grams Mung Bean Sprouts – rinsed and drained
  • 1 Egg – lightly beaten
  • 5.3 ounces / 150 grams Thin Dried Rice Stick Noodles (preferably 1-3mm)
  • 1 tablespoon Peanut Oil
  • To Serve (optional): Lime wedges for squeezing

Instructions

Prep:

  1. Prepare fresh ingredients: Finely slice the shallots, mince the garlic, chop the red and green chilies and spring onion as indicated in the “ingredients” section for both the sauce and noodles stir-fry. Rinse and drain the mung bean sprouts. Lightly beat the egg in a small bowl. Shave the coconut sugar using a knife. Set everything aside.
  2. Soak the noodles: Soak the rice noodles in bowl filled with hot water for 5 minutes or until just softened. Drain and set aside.

Sauce:

  1. Make the sauce: Heat ½ tablespoon peanut oil in a small saucepan over medium-high heat. Once hot, add the shallots and garlic and sauté for 30-40 seconds until fragrant. Add the coconut sugar and white sugar and stir until dissolved. Stir in the Thai yellow bean sauce, fish sauce, light soy sauce, tamarind paste, and sweet dark soy sauce. Simmer for 30-40 seconds, then stir in the Thai chili powder and ¼ cup of water. Simmer for 10-20 seconds to let the flavors meld, then switch off the heat. Transfer the sauce to a heatproof measuring cup or bowl and set aside.

Pad Mee Korat with Shrimp:

  1. Cook the shrimp: Heat 1 teaspoon of peanut oil in a large wok (or a large deep sauté pan) over high heat. Add the shrimp and spread the pieces out in the wok. Allow to sear for about 1 minute, then stir-fry for 1-2 minutes or until just cooked. Transfer to a clean bowl and set aside.
  2. Stir-fry the aromatics: Heat the remaining 1 tablespoon of peanut oil in the wok over high heat. Add the garlic and chilies and stir-fry for 30 seconds until fragrant.
  3. Add the noodles and sauce: Add the rice noodles and pour the sauce on top. Use tongs to lift the noodles and a spatula to fold them to coat them in the sauce. Do this until almost all of the sauce has been absorbed and the noodles are evenly coated.
  4. Scramble the egg: Push everything to the side of the wok and pour in the beaten egg. Allow to set for 15-20 seconds, then scramble and toss to combine with everything else.
  5. Add the cooked shrimp: Add the cooked shrimp and stir-fry briefly to combine.
  6. Toss through the veggies: Add the mung bean sprouts and spring onion and stir-fry to combine until just starting to soften – 30 seconds. Switch off the heat.
  7. To Serve: Divide evenly onto plates and serve with immediately with lime wedges for squeezing.

Equipment

Notes

  1. Fresh Red and Green Chilies. Pad Mee Korat is meant to be a spicy dish. If you prefer a milder flavor, cut down on the number of chilies you use and use less or omit the Thai chili powder in the sauce.
  2. Be sure to check out the full article for ingredient notes/substitutions, cooking tips, storage, and ideas for customizing this recipe!

Nutrition

Find it online: https://thatspicychick.com/pad-mee-korat-shrimp/