Spicy Pork Pad Thai

Spicy Pork Pad Thai
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 9.8 g
  • Cholesterol: 114.5 mg
  • Sodium: 389.1 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.4 g

View full nutritional breakdown of Spicy Pork Pad Thai calories by ingredient
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Introduction

Instead of making a sauce from scratch, I used oyster sauce as my base and added a healthy dose of fish sauce and lime juice for that pad thai flavor. I didn’t have access to any nice Thai peppers, so I just added some good ‘ol sriracha for heat (can’t go wrong with sriracha!). If you want to make a mild version, just leave the sriracha out and you’ll still have an amazing, savory, pad thai-like sauce. I kept the vegetables simple, with just some onion, bell pepper, and garlic, but you could add shredded carrot, bean sprouts, or some snow peas to veg it out some. I had 1/2 lb. of ground pork in my freezer that needed to be used, but you could sub with ground chicken, turkey, or just leave out the meat all together! Woot.

Oyster sauce and fish sauce shouldn’t be too expensive at most major grocery stores and if you make Thai or Asian food even just a few times per year, they’re worth it. Both keep for extended periods when refrigerated, so you don’t have to worry about the rest of the bottle going to waste.

Oh, one more note. This dish is not saucy. The sauce gets absorbed into the noodles so you have a wonderfully flavorful noodle, plus a light coating on the meat and vegetables. If you like it saucy, I suggest doubling the sauce ingredients. :)
Instead of making a sauce from scratch, I used oyster sauce as my base and added a healthy dose of fish sauce and lime juice for that pad thai flavor. I didn’t have access to any nice Thai peppers, so I just added some good ‘ol sriracha for heat (can’t go wrong with sriracha!). If you want to make a mild version, just leave the sriracha out and you’ll still have an amazing, savory, pad thai-like sauce. I kept the vegetables simple, with just some onion, bell pepper, and garlic, but you could add shredded carrot, bean sprouts, or some snow peas to veg it out some. I had 1/2 lb. of ground pork in my freezer that needed to be used, but you could sub with ground chicken, turkey, or just leave out the meat all together! Woot.

Oyster sauce and fish sauce shouldn’t be too expensive at most major grocery stores and if you make Thai or Asian food even just a few times per year, they’re worth it. Both keep for extended periods when refrigerated, so you don’t have to worry about the rest of the bottle going to waste.

Oh, one more note. This dish is not saucy. The sauce gets absorbed into the noodles so you have a wonderfully flavorful noodle, plus a light coating on the meat and vegetables. If you like it saucy, I suggest doubling the sauce ingredients. :)

Number of Servings: 6

Ingredients

    •8 oz. flat rice noodles
    •¼ cup oyster sauce
    •1 Tbsp fish sauce
    •1 medium lime (3-4 Tbsp juice)
    •1 Tbsp sriracha
    •1 Tbsp vegetable oil
    •2 cloves garlic
    •½ lb. ground pork
    •2 large eggs
    •1 medium onion
    •1 medium green bell pepper
    •½ bunch cilantro

Tips

This is the link to the website with the whole recipe, but I wanted to know the conversions and dietary amounts. ENJOY!
I do not own this recipe or take credit for it, I just wanted the world to of SP to enjoy it!
http://www.budgetbytes.com/2014/12/spicy-pork-pad-thai/


Directions

1.Place the rice noodles in a dish and cover with hot water. Let the noodles soak for 30 minutes to soften.
2.Prepare the sauce by stirring together the oyster sauce, fish sauce, sriracha, and the juice of one lime (3-4 Tbsp). Mince the garlic and thinly slice the onion and bell pepper.
3.Add one tablespoon of vegetable oil to a large skillet, along with the minced garlic and ground pork. Sauté the pork and garlic until the pork is cooked through. Push the pork to the outer edges of the skillet, then crack the two eggs in the center. Scramble the eggs with a spatula until they are lightly set, then mix them in with the ground pork.
4.Add the sliced onion and bell pepper to the skillet. Continue to sauté until they just begin to soften (3-5 min.). Drain the soaked noodles, then add to the skillet along with the prepared sauce. Stir and Sauté for 1-3 minutes more, or until the noodles fully soften and the sauce has coated the contents of the skillet.
5.Top with freshly chopped cilantro, then serve.


Serving Size: Make 4-6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user THEJOJOBOX.

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