Pulled Pork Pad Thai Food

PORK PAD THAI

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.

SPICY PORK PAD THAI

Steps:

• Clean and trim off excess fat from the pork, then thinly slice and add to medium sized bowl. Add the corn starch, light soy sauce, and 1 TSP canola oil to the bowl, then mix with a spoon until the pork is evenly coated in the marinade. Set aside to marinate for 20 minutes.
• Soak the rice noodles in a bowl filled with room temperature water for 20-30 minutes, or until they have softened and are pliable. Drain and set aside. Chop/prepare the shallots, garlic, red chilies, Chinese chives, spring onion, and yellow tofu as indicated in the 'Ingredients' section. Rinse and drain the mung bean sprouts, set aside.
• Combine the fish sauce, light soy sauce, sweet dark soy sauce, tamarind paste, lime juice, coconut sugar, and crushed red pepper chili flakes in a measuring cup (for easier pouring) or small bowl. Mix with a spoon or small whisk until thoroughly combined, then set aside.
• Heat 1 tablespoon of canola oil (or vegetable oil if using) over high heat in a large wok or large deep sauté pan. Once hot, add the pork and spread out the pieces in an even layer in the wok. Cook for 1 minute, undisturbed, then turn over the pieces to sear the other side for another minute. Stir-fry for 30 seconds or until the pork has almost fully cooked through. Use a slotted spoon to transfer to a clean bowl and set aside.
• Heat 1.5 tablespoons canola oil in the wok over high heat. Once hot, add the shallots, garlic, and red chilies. Stir-fry for a minute until fragrant.
• Add the pickled radish and tofu and toss to combine.
• Push everything to the side of the wok and add the remaining half tablespoon of oil. Add the egg and scramble. Then stir-fry to combine with everything else.
• Add the rice noodles, 1 tablespoon of water, and pour the Pad Thai Sauce on top of the noodles. Toss through to combine with the aromatics. (Note: It may look a bit too liquidy at first, but the noodles will quickly start to cook in the liquid and absorb the sauce.)
• Add the pork and toss to combine. Then add the mung bean sprouts, Chinese chives, and spring onion. Stir-fry for 40 seconds to 1 minute, then switch off the heat. (Note: The residual heat from pan will help wilt and soften the veggies once taken off the heat.)
• Divide the Spicy Pork Pad Thai evenly into plates and garnish with chopped peanuts. Serve with more bean sprouts, spring onion, Chinese chives, chopped peanuts, lime wedges for squeezing, and crushed red pepper chili flakes if desired.

PAD THAI WITH PORK

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.

PULLED PORK PAD THAI

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.

EASY PAD THAI

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.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.