This Pork Pad Thai recipe features tender slices of pork loin, stir-fried with rice noodles and a flavorful glaze. It's topped with crunchy peanuts and fresh bean sprouts, then garnished with cilantro and served with lime wedges for a burst of citrus.
Ingredients: 200g pork loin, thinly sliced. 200g rice noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 2 eggs, beaten. 3 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons brown sugar. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1 cup bean sprouts. 1/4 cup chopped peanuts. Fresh cilantro leaves for garnish. Lime wedges for serving.
Instructions: For 8 to 10 minutes, soak rice noodles in hot water until they get soft. Remove the water and set it aside. Put brown sugar, rice vinegar, soy sauce, fish sauce, and lime juice in a small bowl. Mix them together to make the glaze. Put away. Put the vegetable oil in a big skillet and heat it over medium-high heat. Stir-fry for two minutes after adding minced garlic and sliced red bell pepper. Move the vegetables to the side of the pan and add the eggs that have been beaten. Once the eggs are done, mix them with the vegetables. Put thinly sliced pork loin in the pan and cook it until it turns brown and is fully cooked. Add the soaked rice noodles and the glaze that you made. Toss everything around and cook for another two to three minutes. Toss in the chopped peanuts and bean sprouts until everything is hot. Serve hot with lime wedges and fresh cilantro leaves on the side.
Prep Time: 15 minutes
Cook Time: 15 minutes
Breakthrough Harvest Church
