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Sticky pork pad Thai recipe



Go classic with this sticky pork pad Thai. Sweet, salty and sharp, this dish packs a punch.

19 Ingredients

– 200g dried pad thai rice noodles

– 1/4 cup lime juice

– 2 tbsp fish sauce

– 1 tbsp palm sugar

– 2 garlic cloves, crushed

– 2 tbsp peanut oil

– 1 egg, lightly beaten

– 500g pork mince

– 2 tbsp kecap manis

– 1 brown onion, cut into thin wedges

– 1 carrot, halved lengthways, sliced diagonally

– 1/2 head (150g) broccoli, cut into small florets

– 100g green beans, trimmed and cut

– 1/2 cup bean sprouts

– Fried shallots, to serve

– Sliced red chilli, to serve

– Fresh coriander leaves, to serve

– Lime wedges, to serve

– Roasted peanuts, roughly chopped, to serve

4 Method / Steps

Step 1

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 minutes or until just tender. Using a fork, separate noodles. Drain. Combine lime juice, fish sauce, sugar and garlic in a small bowl.

Step 2

Meanwhile, heat a wok over high heat. Add 2 teaspoons of oil. Swirl to coat. Add egg. Swirl to cover the base of the wok. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.

Step 3

Add 1 tablespoon oil to the wok. Swirl to coat. Stir-fry mince, breaking up lumps, for 8 minutes or until browned. Add kecap manis. Stir-fry until the mince is golden and sticky. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add onion and carrot. Stir-fry for 4 minutes. Add broccoli and beans. Stir-fry for 2 minutes or until starting to char.

Step 4

Return mince with noodles and sauce mixture to wok. Stir-fry for 2 to 3 minutes or until heated through. Top with egg, bean sprouts, shallots, chilli and coriander. Serve with lime wedges.

source – cooking365coza

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