Step 1

If using dry noodles, soak them in hot water (not boiling) for 15-20 minutes. Drain and set aside until ready. If using fresh noodles, soak them in warm water for 10 minutes.

Step 2

Add fish sauce, soybean paste, tamarind paste, palm sugar, sweet dark soy sauce, and thin soy sauce in a small saucepan. Microwave for 1-2 minutes until the sugar dissolved. Set aside to let cool. Or bring to a gentle boil on the stove up on medium heat.

Step 3

Heat a large skillet on medium-high heat using half of the oil, add garlic, shallot, and chilis, and fry for 30-45 seconds until fragrant.

Step 4

Add the chicken, and cook until lightly browned 4-5 minutes.

Step 5

Add the rice noodles, stir well and let it cook for 2 minutes. Add water if your noodles are sticking to the pan, 2-3 tablespoons.

Step 6

Move the noodles to one side of a wok, add the remaining oil to that empty side and crack two eggs. Stir everything together after the eggs are cooked to a light scramble.

Step 7

Add the sauce to the noodles, stir well and cook for 2 more minutes, stirring once or twice.

Step 8

Add the bean sprouts and green onions. Stir together, taste your Thai Pad Mee Korat and adjust with more fish sauce, a squeeze of fresh lime juice, and sugar. Stir gently one last time, remove from heat and serve fresh. Garnish with a lime wedge, crushed peanuts, and more fresh or dried chili flakes. Enjoy!