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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for The Perfect Pork Pad Thai?
The preparation time for The Perfect Pork Pad Thai with a tangy Thai sauce & toasted coconut is between 10 and 25 minutes.
What is the total time required to make The Perfect Pork Pad Thai with a tangy Thai sauce & toasted coconut?
The total time required to make The Perfect Pork Pad Thai with a tangy Thai sauce & toasted coconut is between 20 and 30 minutes.
How many servings does The Perfect Pork Pad Thai provide?
4 servings
What are the main ingredients in The Perfect Pork Pad Thai?
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
What is the nutritional information of The Perfect Pork Pad Thai?
Calories: 836, Carbs: 78 grams, Fat: grams, Protein: 38.6 grams, Sugar: 27.2 grams, Salt: 1939 grams
How do I prepare The Perfect Pork Pad Thai?
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. 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 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! 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.
What should be prepared from my kitchen to make The Perfect Pork Pad Thai?
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
How many calories does The Perfect Pork Pad Thai have?
836 calories
How much fat content does The Perfect Pork Pad Thai have?
grams
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