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Pork and vegetable pad Thai

Pork and vegetable pad Thai

Total Time
30 min
20 min
10 min


Dry rice noodles

160 g, Pad Thai variety


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


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)


  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.


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.