Pulled Pork Pad Thai Recipes

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

PULLED PORK PAD THAI

Steps:

• Mix all sauce ingredients in a large bowl, whisk thoroughly, and set aside.
• Bring a gallon of water to boil, then take off heat.
• Soak noodles in hot water, cover with lid, then strain after 7 minutes.
• Heat avocado oil in large pan or wok.
• Add julienned (or splintered) carrots, stir-fry for 3-4 minutes.
• Add julienned bell pepper to pan, continue stir-frying for 4-5 minutes.
• Add pulled pork, sprouts, and noodles to pan simultaneously, and continue stir-frying for 3-4 minutes. Additional oil may be needed.
• Take pan off heat, whisk sauce briefly, then add sauce, scallions, and peanuts to pan. Mix thoroughly.
• Add back to heat, continue mixing thoroughly and bringing sauce-covered ingredients up to serving temperature.
• Divide pad thai into bowls, and top with shredded cilantro.
• Dish pairs well with plum wine or medium-sweet white wines.

PAD THAI WITH PORK

Steps:

• 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.

PORK PAD THAI

Steps:

• Place all sauce ingredients in an 8 ounce jar and shake until well combined.
• Bring 4 quarts of water to a boil. Remove from heat and drop noodles in. Stir to separate and cover with a lid. Let them soak for 6-7 minutes until al dente (you don't want them too soft since you'll be stir frying them).
• Heat 2 tablespoon oil in a large skillet over medium-high heat. Add the garlic and pork strips and cook until evenly browned on all sides and fully cooked (5-6 minutes). Add the sprouts, carrots, pepper, and noodles in with the pork and stir fry for 1-2 minutes. Take the pan off the heat and mix in the sauce, green onions, and peanuts. Top with cilantro and sesame seeds and serve.

TORONTO PAD THAI

Steps:

• Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
• Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
• Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

PORK PAD KRA PAO

Steps:

• To a hot wok add the chili paste and hear until the chili paste is fragrant and tiny beads of oil appear on it. Add the oil.
• Put the ground pork into the wok and cook, mixing the chili paste into the meat as well as possible, breaking up the meat and stirring frequently.
• When the pork is about half done add the onions, chilies and garlic. Cook until onions are translucent and pork is fully cooked. Add the fish sauce.
• Add the kra pao leaves and continue heating and stirring until the leaves are wilted.