Pork is served on a bed of rice noodles to soak up a flavoursome tamarind, fish & soy sauce dressing! Accompanied by pak choi, coriander, lemon and spring onion, plus an optional egg if you so desire! Finished off with an unusual suspect: toasted coconut! Your taste buds don’t know what’s about to hit them!
The Perfect Pork Pad Thai
The Perfect Pork Pad Thai
with a tangy Thai sauce & toasted coconut
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cabbage
- Coconut Flakes
- Flat Rice Noodles
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Pad Thai Dressing
- Pak Choi
- Pork Neck Steak
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s (optional)
PREPARE THE NOODS
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.
COCO COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
PAD THAI FRY
Return the pan to a high heat with a drizzle of oil. When hot, add the pork pieces and brown for 2-3 minutes, shifting 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 spring onion whites and 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 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, a squeeze of lemon juice, and some seasoning to taste.
PAD THAI TIME
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lemon wedge. Tuck in!
Flat Rice Noodles - 50g
Coconut Flakes - 15g
Pork Neck Steak - 160g
Spring Onion - 1
Garlic Clove - 1
Cabbage - 100g
Pad Thai Dressing - 52,5ml
Pak Choi - 100g
Fresh Coriander - 4g
Lemon - 1
PREPARE THE NOODS
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.
COCO COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
PAD THAI FRY
Return the pan to a high heat with a drizzle of oil. When hot, add the pork pieces and brown for 2-3 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside. Return the pan on a medium heat with a drizzle of oil if necessary. Add the spring onion whites and 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 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, a squeeze of lemon juice, and some seasoning to taste.
PAD THAI TIME
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lemon wedge. Tuck in!
Flat Rice Noodles - 100g
Coconut Flakes - 30g
Pork Neck Steak - 320g
Spring Onions - 2
Garlic Cloves - 2
Cabbage - 200g
Pad Thai Dressing - 105ml
Pak Choi - 200g
Fresh Coriander - 8g
Lemon - 1
PREPARE THE NOODS
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.
COCO COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
PAD THAI FRY
Return the pan to a high heat with a drizzle of oil. When hot, add the pork pieces and brown for 3-4 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside. Return the pan on a medium heat with a drizzle of oil if necessary. Add the spring onion whites and 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 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, a squeeze of lemon juice, and some seasoning to taste.
PAD THAI TIME
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lemon wedge. Tuck in!
Flat Rice Noodles - 150g
Coconut Flakes - 45g
Pork Neck Steak - 480g
Spring Onions - 3
Garlic Cloves - 3
Cabbage - 300g
Pad Thai Dressing - 157,5ml
Pak Choi - 300g
Fresh Coriander - 12g
Lemons - 2
PREPARE THE NOODS
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.
COCO COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
PAD THAI FRY
Return the pan to a high heat with a drizzle of oil. When hot, add the pork pieces and brown for 3-4 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside. Return the pan on a medium heat with a drizzle of oil if necessary. Add the spring onion whites and 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 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, a squeeze of lemon juice, and some seasoning to taste.
PAD THAI TIME
Plate up your pad thai noodles. Sprinkle over the toasted coconut. Garnish with the sliced spring onion greens, remaining coriander and a lemon wedge. Tuck in!
Flat Rice Noodles - 200g
Coconut Flakes - 60g
Pork Neck Steak - 640g
Spring Onions - 4
Garlic Cloves - 4
Cabbage - 400g
Pad Thai Dressing - 210ml
Pak Choi - 400g
Fresh Coriander - 15g
Lemons - 2
Woolies Products in this dish
