Korat is a province in Thailand where this noodle dish originates. It’s sort of like pad Thai… but spicier and much stronger in flavour. This is one stir-fried noodle recipe you absolutely need to get on board with!
200g (7 oz) thin rice stick noodles
2 tbsp vegetable oil
200g (7 oz) peeled and deveined prawns
2 eggs, lightly whisked
½ cup bean shoots
2 spring onions (scallions), sliced
lime wedges, to serve
Korat noodle sauce:
2 tbsp vegetable oil
¼ cup shaved palm sugar
3 tbsp white sugar
3 garlic cloves, finely chopped
1 eschalot (or 3 small Asian shallots), finely sliced
2 tsp Thai soybean paste*
3 tbsp fish sauce
4 tbsp tamarind concentrate
2 tsp Thai chilli powder (or to taste)
- Soak the noodles in room temperature water for 10-15 minutes or until they’ve just started to soften. Meanwhile, place a large pot of water over high heat and bring to the boil.
- In the meantime, to make the sauce, heat the vegetable oil in a small saucepan over high heat. Add the palm sugar and the white sugar and allow them to dissolve and turn a light caramel colour. Add the garlic and the shallots and cook, stirring, for a few seconds or until the sugar has darkened. Stir through the soybean paste. Then stir through the fish sauce and the tamarind. Simmer for about a minute. Then stir through 2 tablespoons of water and the chilli powder. Remove from heat and set aside for later.
- Heat two tablespoons of oil in a wok or frying pan over high heat. Add the prawns and stir-fry until just cooked. Push the prawns to one side and add the egg into the empty side. Allow to set for 1-2 minutes and then use a spatula to break up the egg. Turn the heat to low or off completely if your water has not boiled yet.
- Cook the softened noodles in the boiling water for 30 seconds to a minute or until just tender. Use tongs to transfer the noodles to the wok with the prawns. Spoon over the sauce and stir-fry until the noodles are evenly coated. Add the bean shoots and spring onion and toss until well combined. Serve immediately with lime wedges to squeeze over just before eating.
- Notes: – Thai soybean paste is also known as yellow soy bean sauce. It’s made from fermented crushed soybeans, wheat and salt. You can find it a Thai or Asian grocery store or try searching for it online. If you can’t get hold of it, just leave it out of this recipe.
