Pad Thai Moo (Pad Thai with Pork)
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Ingredients
- 350 g pork loin steaks, thinly sliced
- 250 g flat rice noodles
- 2 eggs
- 100 g beansprouts
- 2 garlic cloves
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 30 g roasted peanuts, roughly chopped
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 517 kcal
- Protein
- 29.2 g
- Carbohydrate
- 63.3 g
- of which sugars
- 11.3 g
- Fat
- 14.9 g
- of which saturates
- 4.5 g
- Fibre
- 2.4 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in warm water for 20 minutes, or according to the pack instructions, until pliable, then drain.
- 2
Mix the tamarind paste, fish sauce and palm sugar in a small bowl to make the sauce.
- 3
Crush the garlic and fry in a little oil in a wok over a high heat for 30 seconds until fragrant.
- 4
Add the pork and stir-fry for 4 minutes until cooked through with no pink remaining.
- 5
Push to one side, crack in the eggs and scramble briefly, then mix through.
- 6
Add the noodles and sauce, and toss for 2 minutes until the noodles have softened and absorbed the sauce.
- 7
Stir in most of the beansprouts and spring onions, then scatter with the roasted peanuts and remaining beansprouts to serve.
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