Craving something unique yet easy to prepare? Try Quick Korean Pad Thai Noodles, a delicious fusion of two iconic cuisines. This recipe combines the tangy, nutty flavors of Thai Pad Thai with the spicy, umami-packed taste of Korean gochujang. It’s an easy-to-make, crowd-pleasing dish that’s perfect for weeknight dinners or special occasions.
The dish features chewy rice noodles coated in a perfectly balanced sauce, stir-fried with fresh vegetables and your choice of protein, like shrimp or tofu. Gochujang gives it a flavorful kick, while tamarind adds that signature tangy flavor. Whether you’re a fan of Asian cuisine or just looking for a quick, comforting meal, this recipe won’t disappoint. Pair it with kimchi or a refreshing cucumber salad, and you’ll have a restaurant-quality dish ready in under 30 minutes.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Quick Korean Pad Thai Noodles
This Quick Korean Pad Thai Noodles recipe is a flavorful fusion of Thai and Korean cuisine. Made with rice noodles, fresh vegetables, and a savory sauce featuring tamarind and gochujang, this dish is quick to prepare and bursting with bold, spicy, and slightly sweet flavors. Perfect for busy weeknights or when you're craving something different, this recipe serves up a delightful twist on the classic Pad Thai.
Ingredients
Main Ingredients:
For Sauce
Instructions
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Prepare the Noodles
Soak the rice noodles in hot water according to the package instructions until soft. Drain and set aside.
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Mix the Sauce
In a small bowl, whisk together tamarind paste, gochujang, soy sauce, fish sauce, brown sugar, and sesame oil. Set aside
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Cook the Protein
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add shrimp or tofu and cook until golden and fully cooked. Remove and set aside.
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Sauté Vegetables
In the same skillet, add the remaining oil. Sauté garlic, onion, and red bell pepper for 3–4 minutes or until tender.
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Cook the Eggs
Push the sautéed vegetables to one side of the skillet. Pour in the beaten eggs and scramble until just set. Mix with the vegetables.
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Combine Everything
Add the cooked rice noodles, sauce, bean sprouts, and cooked protein to the skillet. Toss to combine and cook for 2–3 minutes until heated through.
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Serve
Plate the noodles and top with green onions and crushed peanuts. Garnish with lime wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 3g15%
- Cholesterol 120mg40%
- Sodium 910mg38%
- Potassium 350mg10%
- Total Carbohydrate 47g16%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 20g40%
- Vitamin A 850 IU
- Vitamin C 50 mg
- Calcium 50 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegetarian version, replace fish sauce with soy sauce and use tofu as the protein.
- Adjust gochujang quantity for desired spice level.
- Add other vegetables like bell peppers or mushrooms for more variety.
