Pork and vegetable pad Thai
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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