Pulled Pork Pad Thai
Extra pulled pork sitting around? Here's a tasty way to turn it into a delicious pile of pad thai- sure to cause everyone nearby to crowd around the pan and beg for a taste.
INGREDIENTS
NutritionSauce
- 1⁄2cup peanut butter
- 1⁄2cup water
- 1⁄3cup soy sauce
- 1⁄4cup brown sugar
- 1⁄4cup minced garlic
- 1tablespoon Worcestershire sauce
- 1juice of large lime
-
Stir Fry
- 20ounces pulled pork
- 16ounces Thai rice noodles
- 1⁄4cup minced garlic
- 2cups bean sprouts
- 2cups julienned carrots
- 2cups julienned orange bell peppers
- 1⁄2
- 1⁄2
- 1⁄4cup shredded cilantro
- 1⁄4cup avocado oil
Advertisement
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.
Advertisement