EASY PAD THAI
Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.
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.
Provided by drewflicker
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 1273.8, Fat 52.4, SaturatedFat 10.8, Cholesterol 119, Sodium 1875, Carbohydrate 141.6, Fiber 10.6, Sugar 26.9, Protein 62.2
PORK PAD THAI
Provided by Garnish and Glaze
Time 25m
Number Of Ingredients 20
Steps:
- Place all sauce ingredients in an 8 ounce jar and shake until well combined.
- Bring 4 quarts of water to a boil. Remove from heat and drop noodles in. Stir to separate and cover with a lid. Let them soak for 6-7 minutes until al dente (you don't want them too soft since you'll be stir frying them).
- Heat 2 tablespoon oil in a large skillet over medium-high heat. Add the garlic and pork strips and cook until evenly browned on all sides and fully cooked (5-6 minutes). Add the sprouts, carrots, pepper, and noodles in with the pork and stir fry for 1-2 minutes. Take the pan off the heat and mix in the sauce, green onions, and peanuts. Top with cilantro and sesame seeds and serve.
THAI PORK AND NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
- Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
- Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
PAD THAI WITH PORK
An easy, homemade version of the classic Thai dish.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 16
Steps:
- In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside. In a medium-mixing bowl, whisk the sesame oil and cornstarch. Add the pork and toss well.
- In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside.
- Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside.
- Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined.
- Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately.
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