Pulled Pork Pad Thai

photo by drewflicker

- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
Sauce
- 1⁄2 cup peanut butter
- 1⁄2 cup water
- 1⁄3 cup soy sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup minced garlic
- 1 tablespoon Worcestershire sauce
- 1 juice of large lime
- crushed red pepper flakes (to taste)
-
Stir Fry
- 20 ounces pulled pork
- 16 ounces Thai rice noodles
- 1⁄4 cup minced garlic
- 2 cups bean sprouts
- 2 cups julienned carrots
- 2 cups julienned orange bell peppers
- 1⁄2 cup scallion, sliced very thinly
- 1⁄2 cup roasted unsalted peanuts
- 1⁄4 cup shredded cilantro
- 1⁄4 cup avocado oil
directions
- 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.
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