Thailand’s vibrant culinary traditions are known for their perfect balance of spicy, sweet, salty, and sour flavors. One of the most beloved dishes to emerge from Thai cuisine is Pad Thai a stir fried noodle dish that has won hearts around the world. But did you know that a lesser known cousin of Pad Thai, known as Pad Mee Korat, holds deep cultural roots in Thailand’s northeastern region?
In this post, we’ll explore a delicious vegan version of Pad Mee Korat, a rustic noodle dish originating from Nakhon Ratchasima, also known as Korat, and how you can recreate this plant-based delight in your own kitchen.
What is Pad Mee Korat?
Pad Mee Korat is a traditional noodle dish from the Isan region of Thailand, particularly from the Korat area. Unlike the more globally popular Pad Thai which often includes tamarind paste and peanuts, Pad Mee Korat leans on a simpler, spicier flavor profile. It’s often made with rice noodles stir fried in a chili garlic sauce, and originally prepared for special occasions or as a quick comfort meal.
While traditionally not vegan due to the use of fish sauce and sometimes meat or egg, this vegan adaptation stays true to the bold, satisfying flavors of the original dish while using entirely plant based ingredients.
Vegan Pad Thai (Pad Mee Korat) Recipe.
Ingredients:
- 200g (7 oz) rice noodles (medium width)
- 2 tbsp vegetable oil or any neutral oil
- 4 cloves garlic, minced
- 1 small red chili, finely chopped (adjust to taste)
- 1 small onion, sliced
- 1 small carrot, julienned
- 1 cup bean sprouts
- ½ cup firm tofu, cubed and pan-fried
- 2 tbsp soy sauce
- 1 tbsp tamari (or more soy sauce if not gluten-free)
- 1 tbsp coconut sugar or brown sugar
- 1 tsp lime juice
- 1 tsp rice vinegar
- Optional: crushed peanuts, fresh cilantro, lime wedges for garnish
Instructions:
- Prepare the noodles: Soak the rice noodles in warm water for about 20–30 minutes, or until they’re soft but not mushy. Drain and set aside.
- Make the sauce: In a small bowl, mix together soy sauce, tamari, coconut sugar, lime juice, and rice vinegar. Set aside.
- Sauté aromatics: In a large wok or pan, heat the oil over medium heat. Add the garlic, chili, and onion. Stir fry for 1–2 minutes until fragrant.
- Add vegetables & tofu: Toss in the carrots and pan-fried tofu. Stir fry for another 2–3 minutes.
- Stir fry noodles: Add the soaked noodles and pour the sauce over them. Use tongs or chopsticks to mix everything thoroughly, coating the noodles evenly. Cook for 2–3 more minutes, allowing the sauce to absorb.
- Finish up: Add the bean sprouts and stir for another minute.
- Garnish and serve: Top with crushed peanuts, cilantro, and lime wedges if desired. Serve hot.
Why Go Vegan?
Making traditional dishes vegan doesn’t just open them up to a broader audience. It’s also a more sustainable and compassionate way to enjoy global cuisine. This version of Pad Mee Korat skips fish sauce and animal products but keeps the punchy, satisfying flavor intact. It’s hearty, balanced, and every bite tells a story of Thailand’s countryside kitchens.
HER KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/vegan-pa… HER COOKBOOK: https://hot-thai-kitchen.com/htk-cook…
Frequently Asked Questions.
1. What makes Pad Mee Korat different from regular Pad Thai?
Pad Mee Korat typically doesn’t use tamarind paste or peanuts as prominently as Pad Thai. It has a spicier, saltier profile, and is often more rustic in presentation.
2. Can I use other vegetables in this dish?
Absolutely! Feel free to add bell peppers, bok choy, mushrooms, or zucchini. It’s a versatile recipe.
3. Is this dish gluten-free?
Yes, if you use gluten-free tamari or soy sauce. Be sure your rice noodles are also labeled gluten-free.
4. What can I use instead of tofu?
You can use tempeh, seitan, or even mushrooms for a meatier texture. Tofu is just the easiest and most accessible option.
5. Can I make this dish ahead of time?
It’s best served fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently with a splash of water or soy sauce to loosen the noodles.
Final Thoughts
Vegan Pad Thai (Pad Mee Korat) is more than just a tasty meal. It’s a way to experience a piece of Thailand’s rich culinary heritage in a compassionate, health conscious way. Whether you’re vegan, plant curious, or just love trying new international dishes, this recipe brings authentic flavor to your plate without compromise.