Go classic with this sticky pork pad Thai. Sweet, salty and sharp, this dish packs a punch.
19 Ingredients
– 200g dried pad thai rice noodles
– 1/4 cup lime juice
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 2 garlic cloves, crushed
– 2 tbsp peanut oil
– 1 egg, lightly beaten
– 500g pork mince
– 2 tbsp kecap manis
– 1 brown onion, cut into thin wedges
– 1 carrot, halved lengthways, sliced diagonally
– 1/2 head (150g) broccoli, cut into small florets
– 100g green beans, trimmed and cut
– 1/2 cup bean sprouts
– Fried shallots, to serve
– Sliced red chilli, to serve
– Fresh coriander leaves, to serve
– Lime wedges, to serve
– Roasted peanuts, roughly chopped, to serve
4 Method / Steps
Step 1
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 minutes or until just tender. Using a fork, separate noodles. Drain. Combine lime juice, fish sauce, sugar and garlic in a small bowl.
Step 2
Meanwhile, heat a wok over high heat. Add 2 teaspoons of oil. Swirl to coat. Add egg. Swirl to cover the base of the wok. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.
Step 3
Add 1 tablespoon oil to the wok. Swirl to coat. Stir-fry mince, breaking up lumps, for 8 minutes or until browned. Add kecap manis. Stir-fry until the mince is golden and sticky. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add onion and carrot. Stir-fry for 4 minutes. Add broccoli and beans. Stir-fry for 2 minutes or until starting to char.
Step 4
Return mince with noodles and sauce mixture to wok. Stir-fry for 2 to 3 minutes or until heated through. Top with egg, bean sprouts, shallots, chilli and coriander. Serve with lime wedges.
source – cooking365coza
