Phat mi Khorat (stir-fried rice noodle dish)
Phat Mi Khorat, a popular dish in Nakhon Ratchasima, stir-fried noodles with a special sauce, delicious with Som Tam.
Phat mi Khorat or Pad mee Korat (ผัดหมี่ โคราช) is a Thai style stir-fried rice noodle dish, usually served with papaya salad (som tam). The dried rice noodles with many colors is a specific ingredient for phat mi Khorat.
The dish is prepared with dried rice noodles, garlic, shallot, pork, salted soy, beans, fish sauce, palm sugar, red pepper, black soy sauce, water, spring onion and bean sprouts. Other compositions are also possible.
Phat mi Khorat is probably a dish that dates back to ancient times, when Nakhon Ratchasima was mainly inhabited by farmers. At that time old rice was kept and dried rice noodles were made from it. In religious ceremonies, phat mi Khorat is served due to its convenience and simple ingredients.
The flavor profile of “Phat Mi Khorat” is complex and rich. It combines the typical sour, sweet, salty and spicy flavors found in Thai cuisine. The noodles are stir-fried with a mix of ingredients such as tamarind, fish sauce, sugar, chili, and sometimes peanuts, tofu and egg. In some variants, local vegetables and herbs are also added, giving the dish a distinctive aroma and taste.
When you don't use the specific rice noodles from Khorat, you have another famous dish: Pad Thai!
Phat mi Khorat ingredients list and a recipe for 4 people
Phat Mi Khorat, also known as Pad Mee Korat, is a popular Thai dish that originated in Nakhon Ratchasima province, also known as Korat. This dish is similar to Pad Thai, but has a unique taste and is usually prepared drier and spicier. Here is a recipe for 4 people:
Ingredients
For the sauce:
- 3 tablespoons of tamarind paste
- 3 tablespoons of fish sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 teaspoon ground chili powder (or to taste)
For the noodles:
- 200 grams rice noodles (flat, as used for Pad Thai)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 200 grams of chicken thighs, cut into thin strips
- 1 large carrot, julienne cut
- 1 red pepper, julienne cut
- 1 handful of bean sprouts
- 4 spring onions, cut into 2 cm pieces
- 2 eggs
- 1 handful of chopped peanuts (for garnish)
- 1 lime, cut into wedges (for garnish)
- Fresh coriander (for garnish)
Preparation method
- Preparing the sauce:
- Mix the tamarind paste, fish sauce, dark soy sauce, palm sugar and chili powder in a bowl. Stir well until the sugar has dissolved. Set aside.
- Preparing the noodles:
- Soak the rice noodles in warm water until soft but still sticky (about 5-10 minutes). Drain and set aside.
- To cook:
- Heat the oil in a large wok or frying pan over medium heat. Add the garlic and fry until fragrant.
- Add the chicken thighs and fry until almost done.
- Add the carrot and pepper. Stir-fry for a few minutes until the vegetables are slightly softened.
- Push everything to the edge of the wok and crack the eggs into the middle. Scramble the eggs lightly before mixing them with the rest of the ingredients.
- Add the soaked noodles and pour over the prepared sauce. Stir-fry well, so that the noodles absorb the sauce and everything is well mixed.
- Add the bean sprouts and spring onions and fry for a few more minutes.
- To serve:
- Serve the Phat Mi Khorat hot, garnished with chopped peanuts, fresh coriander and a lime wedge.
Enjoy your homemade Phat Mi Khorat!
Which Thai restaurant can I get this in Amsterdam Pat Mi Khorat Som Sam thank you
Congratulations to the author of this series and also to silence the many who don't like Thai cuisine and that it can't compete with European cuisine. Those people probably only know noodle soup and fried rice and the street food that is simple but very tasty, but probably never tasted the better Thai cuisine!? Reportedly, Tina Turner was very fond of Thai food and her contract only contained the clause that Thai food had to be available for her at night. For the rest she had no special wishes and this in contrast to some artists who had a roadbook of sometimes 200/300 pages with wishes!!! Simple but extraordinary Grande Dame and a great artist!
Dear Jan, you are absolutely right. I have just returned from a restaurant at the foot of Kao Yai national Park in Nakhon Nayok. I had dinner there with my wife and Thai friends. Very local, deer and wild boar. It was mouthwatering. But I assume that is not on the menu in Pattaya, Phuket and Hua Hin. Thai cuisine is really a bit more than what the average tourist eats.
My wife is originally from Korat, she left there when she was 10 years old.
She has never forgotten Mi Korat and every time we flew back to Holland she brought a few packs of noodles with us. I like it too.
At our farewell party in the Netherlands, she prepared it for 10 Thai women.
Now don't let a girlfriend eat this.
This dish is very regional.
A delicious dish… Reminds me a lot of my mother's bami goreng
My wife is originally from Dan Khun Thot, Korat region, where you can buy a kind of rice noodles in the shops that are not available elsewhere in Thailand, a real regional specialty.
If we even have a chance, a stock will be sent to Europe.
Of course it is a matter of taste, but if the above recipes are prepared with this type of noodles then you will enjoy it.
Gr. Arno