Name: Pork pad thai
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram dried rice stick noodles; 1/2 cup coriander leaves; 1 cup bean sprouts; 2 green onions, thinly sliced; 1 long red chilli, thinly sliced; 2 tablespoon brown sugar; 1 tablespoon fish sauce; 1/2 cup water; 2 tablespoon tamarind paste; 1 tablespoon vegetable or peanut oil; 500 gram pork mince; 100 gram sugar snap peas, halved; 1 red capsicum, thinly sliced; 1/2 cup unsalted peanuts, toasted, coarsely chopped; lime cheeks (optional), to serve

Pork pad thai

This tasty pad thai is super quick to prepare and is full of filling noodles, flavoursome pork mince and healthy vegetables making it the perfect midweek dinner for the family.

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

250 gram dried rice stick noodles

1/2 cup coriander leaves

1 cup bean sprouts

2 green onions, thinly sliced

1 long red chilli, thinly sliced

2 tablespoon brown sugar

1 tablespoon fish sauce

1/2 cup water

2 tablespoon tamarind paste

1 tablespoon vegetable or peanut oil

500 gram pork mince

100 gram sugar snap peas, halved

1 red capsicum, thinly sliced

1/2 cup unsalted peanuts, toasted, coarsely chopped

lime cheeks (optional), to serve

Method

1.Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Combine coriander, beansprouts, onion and chilli in a large bowl.

2.Combine brown sugar, fish sauce, the water and tamarind in a small saucepan; cook and stir over low heat for 1 minute or until sugar dissolves.

3.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add mince; stir-fry, breaking up lumps, for 3 minutes or until browned. Add noodles, fish sauce mixture, sugar snap peas, capsicum and half the beansprout mixture; stir-fry for 1 minute or until combined.

4.Sprinkle with peanuts. Top with remaining bean sprout mixture. Serve with lime cheeks (if using).

Nut allergy? You can omit the peanuts, and add fried shallots instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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