Phat mi Khorat

Phat mi Khorat

File:Phat mi Khorat.jpg A plate of Phat mi Khorat
Course	Main course
Place of origin	Thailand
Region or state	Khorat Plateau
Created by	Unknown
Serving temperature	Hot
Main ingredients	Rice noodles, meat, vegetables, spices
Variations	Phat mi nam tok, Phat mi kua
Cookbook: Phat mi Khorat   Media: Phat mi Khorat

Phat mi Khorat is a popular Thai dish that originated from the Khorat Plateau region in Thailand. It is a stir-fried noodle dish made with rice noodles, meat, vegetables, and a variety of spices. Phat mi Khorat is known for its bold flavors and aromatic ingredients, making it a favorite among locals and tourists alike.

History

The exact origins of Phat mi Khorat are unclear, as it is a dish that has been passed down through generations. It is believed to have originated in the Khorat Plateau region, which is known for its rich culinary traditions. The dish has evolved over time, with different variations and adaptations being created to suit different tastes and preferences.

Ingredients

Phat mi Khorat typically consists of the following ingredients:

• Rice noodles: Thin rice noodles are commonly used in this dish. They are soaked in water until soft before being stir-fried.
• Meat: The choice of meat can vary, but commonly used options include pork, chicken, or beef. The meat is thinly sliced and marinated in a flavorful sauce before being cooked.
• Vegetables: Phat mi Khorat often includes a variety of vegetables such as bell peppers, onions, carrots, and cabbage. These vegetables add texture and color to the dish.
• Spices: The dish is seasoned with a combination of spices and sauces, including soy sauce, oyster sauce, fish sauce, and chili paste. These ingredients give Phat mi Khorat its distinct taste and aroma.

Preparation

To prepare Phat mi Khorat, the rice noodles are first soaked in water until they become soft and pliable. Meanwhile, the meat is thinly sliced and marinated in a sauce made from a combination of soy sauce, oyster sauce, and fish sauce. The vegetables are also sliced into thin strips.

In a hot wok or frying pan, oil is heated and the marinated meat is stir-fried until cooked. Then, the vegetables are added and stir-fried until they become tender-crisp. The soaked rice noodles are then added to the wok and tossed with the meat and vegetables. Finally, the spices and sauces, such as chili paste and soy sauce, are added to the wok and mixed well with the other ingredients.

Variations

There are several variations of Phat mi Khorat, each with its own unique twist:

• Phat mi nam tok: This variation of Phat mi Khorat includes the addition of nam tok, a spicy Thai dressing made from lime juice, fish sauce, chili flakes, and roasted rice powder. It adds a tangy and spicy flavor to the dish.
• Phat mi kua: Phat mi kua is a dry version of Phat mi Khorat. It is stir-fried without any sauce, resulting in a drier and more concentrated flavor.

Serving

Phat mi Khorat is typically served hot and is often garnished with fresh herbs such as cilantro and Thai basil. It is commonly accompanied by a side of fresh lime wedges and sliced chili peppers, allowing diners to adjust the spiciness according to their preference. Phat mi Khorat can be enjoyed as a main course or as part of a larger Thai meal.

See also

• Thai cuisine
• Khorat Plateau