Pork pad thai
- 250 gram dried rice stick noodles
- 1/2 cup coriander leaves
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 1 long red chilli, thinly sliced
- 2 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/2 cup water
- 2 tablespoon tamarind paste
- 1 tablespoon vegetable or peanut oil
- 500 gram pork mince
- 100 gram sugar snap peas, halved
- 1 red capsicum, thinly sliced
- 1/2 cup unsalted peanuts, toasted, coarsely chopped
- lime cheeks (optional), to serve
Pork pad thai
- 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Combine coriander, beansprouts, onion and chilli in a large bowl.
- 2Combine brown sugar, fish sauce, the water and tamarind in a small saucepan; cook and stir over low heat for 1 minute or until sugar dissolves.
- 3Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add mince; stir-fry, breaking up lumps, for 3 minutes or until browned. Add noodles, fish sauce mixture, sugar snap peas, capsicum and half the beansprout mixture; stir-fry for 1 minute or until combined.
- 4Sprinkle with peanuts. Top with remaining bean sprout mixture. Serve with lime cheeks (if using).
Nut allergy? You can omit the peanuts, and add fried shallots instead.
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