Pad Korat is a fried noodle similar to Pad Thai, except minus a few ingredients like peanuts, tofu and pickled radish. The final product ends up being sweet and sour and a very spicy noodle dish. The picture shows a type of red rice noodle used for this dish, but you can use regular rice noodles if needed.
With a mortar and pestle, smash the garlic and red chillies till a rough paste is formed.
Fry the chillies and garlic in a wok until slightly browned. Add the meat and cook till almost opaque. Add the palm sugar, tamarind, fish sauce, oyster sauce and cook until the palm sugar is melted and the mixture is bubbly. Add the noodles and enough water to steam the noodles. The noodles should relax and mix into the sauce. If it looks like the wok is getting too dry, add some more water. Give the sauce a taste - it should be sour (tamarind), sweet (palm sugar), salty (fish sauce) and spicy (red chillies). Add a bit more of the corresponding ingredient to balance out the noodles. Add half the bean sprouts and green onion to the noodles and let the heat wilt the vegetables.
Serve with the extra bean sprouts and green onions as garnish. You can also serve more ground dried chillies, chilli vinegar, fish sauce and caster sugar on the side for your guest's condiments.