Not only is this dish simple to make, but it’s also packed with flavour. That’s because of the satisfying combination of glassy rice noodles, golden-fried pork mince and a medley of pak choi, fresh coriander & cabbage. You’ll pat yourself on the back after making this, Chef!
Serving guide
Choose your portion size.
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PAD THAI FRY
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Once browned, remove from the pan, season, and set aside. Return the pan to a medium heat with a drizzle of oil if necessary. Add the grated Garlic and fry for 1-2 minutes until fragrant. Add the sliced Cabbage and fry for 1-2 minutes. Stir through the Pad Thai dressing, cooked noodles, halved pak choi, the pork mince and simmer for 2-3 minutes until the noodles are warmed through and the leaves are wilted.
OPTIONAL EGG
Push the noodle mix to one side in the pan, leaving a space to crack 1 egg. Scramble the egg with your spatula or wooden spoon and sauté until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander and some seasoning to taste.
PAD THAI TIME
Plate up your Pad Thai noodles. Garnish with the remaining coriander. Tuck in!
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PAD THAI FRY
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Once browned, remove from the pan, season, and set aside. Return the pan to a medium heat with a drizzle of oil if necessary. Add the grated Garlic and fry for 1-2 minutes until fragrant. Add the sliced Cabbage and fry for 1-2 minutes. Stir through the Pad Thai dressing, cooked noodles, halved pak choi, the pork mince and simmer for 2-3 minutes until the noodles are warmed through and the leaves are wilted.
OPTIONAL EGG
Push the noodle mix to one side in the pan, leaving a space to crack 1 egg. Scramble the egg with your spatula or wooden spoon and sauté until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander and some seasoning to taste.
PAD THAI TIME
Plate up your Pad Thai noodles. Garnish with the remaining coriander. Tuck in!
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PAD THAI FRY
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Once browned, remove from the pan, season, and set aside. Return the pan to a medium heat with a drizzle of oil if necessary. Add the grated Garlic and fry for 1-2 minutes until fragrant. Add the sliced Cabbage and fry for 1-2 minutes. Stir through the Pad Thai dressing, cooked noodles, halved pak choi, the pork mince and simmer for 3-4 minutes until the noodles are warmed through and the leaves are wilted.
OPTIONAL EGG
Push the noodle mix to one side in the pan, leaving a space to crack 2 eggs. Scramble the eggs with your spatula or wooden spoon and sauté until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander and some seasoning to taste.
PAD THAI TIME
Plate up your Pad Thai noodles. Garnish with the remaining coriander. Tuck in!
OODLES OF NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PAD THAI FRY
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Once browned, remove from the pan, season, and set aside. Return the pan to a medium heat with a drizzle of oil if necessary. Add the grated Garlic and fry for 1-2 minutes until fragrant. Add the sliced Cabbage and fry for 1-2 minutes. Stir through the Pad Thai dressing, cooked noodles, halved pak choi, the pork mince and simmer for 3-4 minutes until the noodles are warmed through and the leaves are wilted.
OPTIONAL EGG
Push the noodle mix to one side in the pan, leaving a space to crack 2 eggs. Scramble the eggs with your spatula or wooden spoon and sauté until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander and some seasoning to taste.
PAD THAI TIME
Plate up your Pad Thai noodles. Garnish with the remaining coriander. Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R260.77
for 4 servings · R65.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Rice Noodles needs 200 gSpekko Long Grain Parboiled White Rice 10 kg 10 kg at R199.99 · 2% of packR4.00
Not in the Woolies basket — source these elsewhere:
- Pad Thai Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Pad Thai?
The preparation time for Pork Pad Thai with flat rice noodles & pak choi is between 15 and 30 minutes.
What is the total time required to make Pork Pad Thai with flat rice noodles & pak choi?
The total time required to make Pork Pad Thai with flat rice noodles & pak choi is between 30 and 45 minutes.
How many servings does Pork Pad Thai provide?
4 servings
What are the main ingredients in Pork Pad Thai?
Cabbage, Fresh Coriander, Garlic, Pad Thai Dressing, Pak Choi, Pork Mince, Rice Noodles
What is the nutritional information of Pork Pad Thai?
Calories: 681, Carbs: 60 grams, Fat: grams, Protein: 34.5 grams, Sugar: 13.7 grams, Salt: 1079 grams
How do I prepare Pork Pad Thai?
PAD THAI FRY: Place a nonstick pan over a high heat with a drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Once browned, remove from the pan, season, and set aside. Return the pan to a medium heat with a drizzle of oil if necessary. Add the grated garlic and fry for 1-2 minutes until fragrant. Add the sliced cabbage and fry for 1-2 minutes. Stir through the Pad Thai dressing, cooked noodles, halved pak choi, the pork mince and simmer for 2-3 minutes until the noodles are warmed through and the leaves are wilted. PAD THAI TIME: Plate up your Pad Thai noodles. Garnish with the remaining coriander. Tuck in! OPTIONAL EGG: Push the noodle mix to one side in the pan, leaving a space to crack 1 egg. Scramble the egg with your spatula or wooden spoon and sauté until cooked to your preference. Once cooked, mix through the noodle mixture. Add ¾ of the chopped coriander and some seasoning to taste. OODLES OF NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
What should be prepared from my kitchen to make Pork Pad Thai?
Cabbage, Fresh Coriander, Garlic, Pad Thai Dressing, Pak Choi, Pork Mince, Rice Noodles
How many calories does Pork Pad Thai have?
681 calories
How much fat content does Pork Pad Thai have?
grams