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Pork and vegetable pad Thai

Pork and vegetable pad Thai

7
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Dry rice noodles

160 g, Pad Thai variety

Egg(s)

2 medium, lightly beaten

Pork fillet or tenderloin, raw

360 g, (Buy 400g), fat trimmed, sliced

Chilli and garlic sauce

3 tsp

Brown onion

1 medium, thinly sliced

Carrot(s)

1 medium, cut into matchsticks

Snow peas

200 g, halved diagonally

Lime juice

¼ cup(s), (60ml)

Fish sauce

2 tbs

Granulated stevia sweetener

2 tbs, (alternate sweetener)

Bean sprouts

2 cup(s), (240g)

Green shallot(s)

3 individual, thinly sliced diagonally

Fresh coriander

½ cup(s)

Oil spray

3 x 3 second spray(s)

Instructions

  1. Prepare noodles following packet instructions until just tender (see Notes). Rinse under cold water. Drain.
  2. Meanwhile, lightly spray a non-stick wok with oil and heat over high heat. Pour egg into wok and cook for 2 minutes or until golden underneath and just set on top. Slide omelette onto a board. Roll tightly and thinly slice.
  3. Lightly spray wok with oil and heat over high heat. Stir-fry pork for 2 minutes or until browned. Transfer to a bowl.
  4. Lightly spray wok with oil and heat over high heat. Stir-fry chilli garlic sauce and onion for 1 minute. Add carrot and snow peas and stir-fry for 1 minute. Add juice, fish sauce and xylitol and stir-fry for 1–2 minutes or until vegetables are just tender.
  5. Add pork, noodles and omelette and stir-fry for 1 minute or until heated through. Sprinkle with sprouts, shallots and coriander to serve.

Notes

It’s best to slightly undercook rice stick noodles so they don’t break apart in the wok. Add a tablespoon of water and keep stir-frying if they are still a little firm in Step 5. Add it: Lime wedges and 1 tbs chopped unsalted roasted peanuts to serve. Swap it: Pork for skinless lean chicken breast fillets.

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