I started making pad Thai a few years ago, and since then I’ve tried it several ways – shrimp, pork, chicken and a various combinations of the three. But my favorite continues to be pork pad Thai. You could easily substitute any of meat or fish (or even tofu) for the pork if you prefer it.
It’s a quick cooking dish, so make sure you prepare all of the ingredients before you begin or you’ll end up like me – running around in circles and making a gigantic mess of the kitchen.
Just before serving, stir in the chives. Garnish with cilantro and lime wedges – and chopped peanuts if you want, but we didn’t have any on hand.
Pork Pad Thai
- Yield: 4
- 1/2 package rice noodles
- 2 pork chops, marinated in 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 shallots, diced
- 1 tablespoon granulated sugar
- 1/4 cup fish sauce
- 2 tablespoons oyster sauce
- 2 eggs
- 1 can bean sprouts in water, rinsed
- 1/4 cup chopped chives
- Lime wedges, for garnish
- Cilantro leaves, for garnish
- In a wok or large skillet over medium-high heat, saute shallots in oil until translucent.
- Add pork with soy sauce marinade and saute until cooked through, stirring occasionally.
- Add sugar, fish, oyster sauce and noodles.
- Push mixture to one side, add eggs and scramble until cooked.
- Add sprouts and cook until heated.
- Stir in chives before serving.
- Garnish with lime wedges and cilantro.
Recipe adapted from New Asian Cuisine.