Recipe

Pork pad thai

This tasty pad thai is super quick to prepare and is full of filling noodles, flavoursome pork mince and healthy vegetables making it the perfect midweek dinner for the family.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

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

Method

Pork pad thai
  • 1
    Place 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.
  • 2
    Combine 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.
  • 3
    Heat 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.
  • 4
    Sprinkle with peanuts. Top with remaining bean sprout mixture. Serve with lime cheeks (if using).

Notes

Nut allergy? You can omit the peanuts, and add fried shallots instead.

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