Pad Thai with Pork
By Paula DeenJUMP TO RECIPE
- 3/4 tablespoon thinly sliced green onions
- 1/2 tablespoon or to taste crushed red pepper flakes
- 4 cloves minced garlic
- 1/4 cup divided peanut oil
- 3 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1/4 cup Thai fish sauce
- 1 lb thinly sliced strips pork loin
- 1 tablespoon cornstarch
- 1 tablespoon dark sesame oil
- 6 oz medium dry rice stick noodles
- 3 beaten eggs
- 1 cup fresh bean sprouts
- 1/2 cup finely chopped roasted peanuts
- 1 cut into wedges lime
- 1/4 cup fresh cilantro
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.