SPICY PORK PAD THAI
This Spicy Pork Pad Thai is quick and easy to make, and incredibly tasty with spicy, savory, sweet, and sour notes! It's ready to go in just 35 minutes, can be adapted to be made vegetarian, vegan, and gluten-free, and tastes a million times better than takeout!
Provided by Lavina
Categories Dinner
Time 35m
Yield 3
Number Of Ingredients 25
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.
Nutrition Facts : ServingSize 1 plate, Calories 615 calories, Sugar 22.5g, Sodium 1258.8mg, Fat 23.2g, SaturatedFat 2.9g, UnsaturatedFat 18.7g, TransFat 0.1g, Carbohydrate 69.5g, Fiber 4.3g, Protein 29.6g, Cholesterol 102mg
THAI SPICY FRIED PORK
This is a great dish for when you are in a hurry. It's ready before you are. Quick and very easy to make, with great results. I love that I always have these ignredients on hand to make unique tasting dishes. My guests are seldom disappointed.
Provided by Baby Kato
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil over medium heat, in a large pan and add the garlic, shallots and ginger. Fry for 3 minutes.
- Add the pork and fry until golden brown about 5 - 8 minutes .
- Stir in the fish sauce, soya sauce, curry paste, brown sugar, lime leaves and fry for 3 minutes over high heat.
- Next add the tomatoes and cook 6 minutes, stir occasionally.
- Season with the cilantro, salt and pepper, remove from heat and serve hot over the egg noodles and garnish with the cilantro sprig.
Nutrition Facts : Calories 552.3, Fat 32.9, SaturatedFat 10.6, Cholesterol 113.7, Sodium 1328.2, Carbohydrate 37.1, Fiber 2.7, Sugar 4.9, Protein 26.9
DEEP FRIED THAI SPICY PORK RIBS
Who said you couldn't deep fry pork ribs? Go tell them, YES I CAN! I hope that you will try these. They are extra special and so darn good! Cooking with Passion, sw :)
Provided by Sherri Williams
Categories Meat Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- 1. combine all the sauce ingredients in a mixing bowl. mix well. add ribs to the bowl. coat well. marinate for at least 1 hour.**i like to marinate over night**
- 2. remove ribs from marinate. preheat deep fryer to 320 degrees. fry in batches for 6-8 minutes until golden brown. drain with a slotted spoon. serve with sweet chili sauce, sticky rice and cucumber salad
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