Spicy Pork Pad Thai Recipes

SPICY PORK PAD THAI

Steps:

• Clean and trim off excess fat from the pork, then thinly slice and add to medium sized bowl. Add the corn starch, light soy sauce, and 1 TSP canola oil to the bowl, then mix with a spoon until the pork is evenly coated in the marinade. Set aside to marinate for 20 minutes.
• Soak the rice noodles in a bowl filled with room temperature water for 20-30 minutes, or until they have softened and are pliable. Drain and set aside. Chop/prepare the shallots, garlic, red chilies, Chinese chives, spring onion, and yellow tofu as indicated in the 'Ingredients' section. Rinse and drain the mung bean sprouts, set aside.
• Combine the fish sauce, light soy sauce, sweet dark soy sauce, tamarind paste, lime juice, coconut sugar, and crushed red pepper chili flakes in a measuring cup (for easier pouring) or small bowl. Mix with a spoon or small whisk until thoroughly combined, then set aside.
• Heat 1 tablespoon of canola oil (or vegetable oil if using) over high heat in a large wok or large deep sauté pan. Once hot, add the pork and spread out the pieces in an even layer in the wok. Cook for 1 minute, undisturbed, then turn over the pieces to sear the other side for another minute. Stir-fry for 30 seconds or until the pork has almost fully cooked through. Use a slotted spoon to transfer to a clean bowl and set aside.
• Heat 1.5 tablespoons canola oil in the wok over high heat. Once hot, add the shallots, garlic, and red chilies. Stir-fry for a minute until fragrant.
• Add the pickled radish and tofu and toss to combine.
• Push everything to the side of the wok and add the remaining half tablespoon of oil. Add the egg and scramble. Then stir-fry to combine with everything else.
• Add the rice noodles, 1 tablespoon of water, and pour the Pad Thai Sauce on top of the noodles. Toss through to combine with the aromatics. (Note: It may look a bit too liquidy at first, but the noodles will quickly start to cook in the liquid and absorb the sauce.)
• Add the pork and toss to combine. Then add the mung bean sprouts, Chinese chives, and spring onion. Stir-fry for 40 seconds to 1 minute, then switch off the heat. (Note: The residual heat from pan will help wilt and soften the veggies once taken off the heat.)
• Divide the Spicy Pork Pad Thai evenly into plates and garnish with chopped peanuts. Serve with more bean sprouts, spring onion, Chinese chives, chopped peanuts, lime wedges for squeezing, and crushed red pepper chili flakes if desired.

SPICY PORK PAD THAI

Steps:

• Place the rice noodles in a dish and cover with hot water. Let the noodles soak for 30 minutes to soften. Prepare the sauce by stirring together the oyster sauce, fish sauce, sriracha, and the juice of one lime (3-4 Tbsp). Mince the garlic and thinly slice the onion and bell pepper. Add one tablespoon of vegetable oil to a large skillet, along with the minced garlic and ground pork. Sauté the pork and garlic until the pork is cooked through. Push the pork to the outer edges of the skillet, then crack the two eggs in the center. Scramble the eggs with a spatula until they are lightly set, then mix them in with the ground pork. Add the sliced onion and bell pepper to the skillet. Continue to sauté until they just begin to soften (3-5 min.). Drain the soaked noodles, then add to the skillet along with the prepared sauce. Stir and Sauté for 1-3 minutes more, or until the noodles fully soften and the sauce has coated the contents of the skillet. Top with freshly chopped cilantro, then serve.

SPICY PAD THAI

Steps:

• Brown chicken in oil, with a few chili flakes if desired, then remove from pan.
• Add all veggies into some oil except tomatoes, sauté 5-10 minutes.
• Mash garlic into a paste, and add flakes, brown sugar, lime juice, Soya sauce and peanut butter, mix well.
• Add 1/3 sauce to the veggies, heat through for 5 minutes.
• Add in tomatoes and sliced chicken, pour 1/3 sauce over, and heat through 5 minutes.
• Cook noodles according to package directions.
• When cooked, add 1/3 of sauce to noodles.
• Place veggies and chicken over the noodles, and enjoy!

SPICY BASIL PORK (PAD GKAPROW MU)

Steps:

• Prepare ingredients as instructed. Leave fresh basil whole. Pull off the hard stems from the basil and discard.
• Heak wok or non-stick skillet till hot. Heat the oil for a few seconds, add the chopped garlic. 30 seconds later add the sliced shallots. Stir-fry for another 60 seconds.
• Add the ground pork and cook till the pork has changed color and is no longer pink and cooked through.
• Toss in the chillies, thinly sliced kaffir leaves (optional), and basil. Add soy sauce and fish sauce. Toss or stir to mix all the ingredients.
• Stir-fry until basil is wilted and pork is cooked through. Sprinkle with white pepper.
• Serve with rice.