Pork Pad Thai

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• ❌ Look for Gluten Free Pad Thai Sauce if preferred.

Ingredients:

• 1 lb pork chop or tenderloin cut
• 1 pound dried rice noodles (wide pad thai style noodles)
• 6 cloves of garlic
• 8 oz of firm tofu
• Canola oil to coat pan
• ¾ cup of bean sprouts
• 4 eggs
• 6 green onion stalks
• 1 1/3 cup of your favorite pad thai sauce or make your own

Garnish

• chili powder
• raw or salted almonds or peanuts
• cilantro
• 1 lime, wedged

[Pad Thai Sauce]

Directions:

1. 🔪 Veg, Tofu, Pork Prep (can be done up to 3 days ahead)
1. Mince garlic.
2. Thinly slice the green onions, green and white parts.
3. Slice the pork into thin bite size slices.
4. Cut tofu into 1/2 inch cubes.
5. Make optional pad thai sauce if making yourself.
2. 🔪 Cook Noodles (can be done up to 2 days ahead)
1. Cook rice noodles according to package instructions.
2. If making ahead, drizzle with a splash of oil to help with sticking.
3. Stir Fry Time
1. Place the oil in a wok, dutch oven, or large pot or tall sided pan and heat over medium-high heat.
2. Add pork and tofu and stir fry until browned on all sides.
3. Turn the heat to medium-low, add garlic and stir.
4. Add about a third of the sauce, just enough to cover. Stir to combine and let the sauce come to a light simmer.
5. Add the bean sprouts and 1/2 the green onion. Stir to combine.
6. Move the ingredients over to the side of the pan and add the egg to the other side of the pan. Scramble the egg and cook until just firm.
7. Add the noodles to the pot and stir to combine everything together, adding more sauce to cover everything + more to taste.
4. Serve
1. Serve in bowls or on plates and garnish with the rest of the green onion, peanuts, cilantro, chili powder, and a wedge of lime to squeeze over the dish before enjoying.

Reheat Options

1. Stir Fry in a hot pan with a dash of oil.
2. Or microwave for 2-3 minutes, stirring halfway through.