Servings: 4 servings
Prep Time: 40 min
Cook Time: 8 min
3/4 tablespoon green onions, thinly sliced
1/2 tablespoon crushed red pepper flakes, or to taste
4 garlic cloves, minced
1/4 cup peanut oil, divided
3 tablespoon sugar
1/4 cup fresh lemon juice
1/4 cup Thai fish sauce
1 lb pork loin, thinly sliced strips
1 tablespoon cornstarch
1 tablespoon dark sesame oil
6 ounce medium, dry rice stick noodles
3 eggs, beaten
1 cup fresh bean sprouts
1/2 cup roasted peanuts, finely chopped
1 lime, cut into wedges
1/4 cup fresh cilantro leaves
In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside. In a medium-mixing bowl, whisk the sesame oil and cornstarch. Add the pork and toss well.
In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside.
Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside.
Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined.
Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately.
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