Pad Thai with Pork Recipe
This Thai noodle dish is always a good choice.
Ingredients:
1 (16 oz.) package Dried Rice Noodles, soaked for 3 minutes
2 oz. Pork, cut into small pieces
3 Eggs
1 package Tofu, diced
9 oz. Bean Sprout
2 oz. Chinese Chives
1 Tbsp. Shallot, chopped
1 Tbsp. Garlic, chopped
3 Tbsp. Salted Chinese Radish, chopped
1 tsp. Chili Powder
1/2 Cup Ground Roasted Peanuts
4 Tbsp. Coconut Palm Sugar
3 Tbsp. Fish Sauce
4 Tbsp. Tamarind Water
1/4 Cup Water
8 Tbsp. Cooking Oil
4 Lime Wedges
Directions:
In a wok over medium heat, stir-fry the garlic and shallot in 3 Tbsp. of oil until they are fragrant.
Add the noodles and water and stir until they are tender. Season with the fish sauce, sugar, and tamarind juice, stirring well, then push the noodles to the side of the wok.
Add 3 Tbsp. of oil and add the pork, tofu, salted radish, and chili powder, and sauté until the pork is done. Toss well with the noodles, and push back to the side of the wok.
Put another 2 Tbsp. of oil into the wok, and break the eggs in, stirring until done. Push the noodles back in and add the chives and bean sprouts, until everything is done.
Transfer to a serving dish, sprinkle with roasted peanuts and a lime wedge.
And Enjoy!
Yield: 4 servings
