Pad Thai with Pork
This recipe is based on a cooking class I took in Thailand after eating Pad Thai almost every day for brunch. It is very hearty and a good way to level up the energy levels very fast. Flat rice noodles and tamarind paste are commonly found in Asian food stores. You can also substitute the sauce ingredients with ready-made pad-thai sauce also found in Asian food stores. Best eaten with chopsticks.
This recipe is based on a cooking class I took in Thailand after eating Pad Thai almost every day for brunch. It is very hearty and a good way to level up the energy levels very fast. Flat rice noodles and tamarind paste are commonly found in Asian food stores. You can also substitute the sauce ingredients with ready-made pad-thai sauce also found in Asian food stores. Best eaten with chopsticks.
- 2 tablespoons sesame oil
- 8 large garlic cloves peeled and minced
- 3 large eggs lightly beaten
- 1 large lime cut into 6 wedges
- 100 grams peanuts chopped and roasted
- 1 bunch green onions thinly sliced crosswise
- 60 grams sugar
- 45 grams vinegar or tamarind paste
- 1/2 bunch coriander leaves freshly chopped
- 350 grams pork tenderloin cut into 1
- 200 grams bean sprouts
- 1 1/2 teaspoons chili flakes
- 40 grams fish sauce
- 20 grams soy sauce
- 400 grams flat rice noodles
- Carbohydrate 73.5921934098805 g
- Cholesterol 566.666666666667 mg
- Fat 27.8055247509088 g
- Fiber 3.63487961823987 g
- Protein 35.9198503707114 g
- Saturated Fat 6.49011768911776 g
- Serving Size 1 1 Serving (329g)
- Sodium 334.698335660635 mg
- Sugar 69.9573137916406 g
- Trans Fat 3.04648956682884 g
- Calories 686 calories
Step-by-step
- Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12-14 minutes until the noodles are soft.
- Thoroughly mix together the vinegar, sugar, fish sauce and soy sauce.
- Drain the noodles.
- Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.
- Add the garlic and stir constantly for a few seconds. Add the pork and stir-fry for one minute.
- Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.
- Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.
- After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.
- Remove the wok from the heart and stir in the peanuts and bean sprouts. Serve garnished with coriander, additional ground peanuts and lime wedges.
Standard recipes rarely explain how thermal mass affects flat rice noodles during the initial soaking phase. Submerging dried noodles in water that has been removed from the heat source prevents over-gelatinization of the outer starch layers, stopping the noodles from turning pastoid before they ever reach the wok. Temperature control dictates whether ingredients crisp or steam, making a high-heat vessel essential for rapid moisture evaporation.
Stir-frying pork tenderloin for precisely one minute creates a protective surface sear without drying out the interior lean muscle fibers. Pushing the contents aside to clear the center of the pan exposes bare metal, providing direct radiant heat needed to set the beaten eggs within fifteen seconds. Folding those curds back into the starch distributes proteins evenly while chili flakes infuse the oil.
When adjusting quantities for larger groups, maintain surface area ratios by cooking in separate batches rather than crowding the wok. Overloading the pan traps steam, dropping the cooking temperature below 212 degrees Fahrenheit and causing boiling instead of frying.
