I use lots of veggies in my Pad Thai. This goes against Thai tradition but I think the addition of vegetables turns this typical appetizer into a healthy well balanced meal. Also, using cooked pork turns this into a quick 30 minute meal!
|Vegetables simmering in the wok|
|Preferred Pad Thai Sauce|
So here is my recipe for Vegetable Pork Pad Thai using packaged Pad Thai sauce. After trying it I think you'll agree that there should always be room for some exceptions to a rule. :)
-I use the liquid sauce that comes in a bucket or a jar, as I think the powdered versions are just gross. A Taste of Thai is my preferred brand.
-You can substitute any or all of the vegetables. Use the left over scraps of vegetables in your fridge!
|Vegetable Pork Pad Thai|
Vegetable Pork Pad Thai
by Kaitlyn Vriezen
- 1 cup of Pad Thai Sauce
- 1/2 a 16oz package of flat medium-small width rice noodles
- 2 eggs scrambled with some sesame oil
- 1 tsp sesame oil
- 1tbsp of canola oil
- 1/2 pound to a pound of cooked shredded pork shoulder
- 1/2 onion, sliced
- 1/2 sweet bell pepper, sliced
- 5 shoots of asparagus, diced
- 1/2 cup of broccoli, chopped
- 1/2 chopped peanuts
- 4 scallions, chopped
- *optional 1 1/2 cups of bean sprouts (I never buy them as they spoil so quickly)
- Boil the rice noddles for 5 minutes. Remove from hot water and rise with cold water to prevent them from continuing to cook. Cut up noodles to desired length using kitchen shears.
- Heat up sesame oil and canola oil in a wok or large deep frying pan
- Add vegetables and cook for 5 minutes on medium-low heat.
- Add pork to the vegetables and cover with a large pot lid. Simmer for 3 minutes
- Once pork and vegetables are tender, add the rice noodles, Pad Thai sauce, peanuts, and scrambled eggs. Toss to coat evenly. Simmer for another 3 minutes. I usually do this with the pot lid on.
- At this point you can add more Pad Thai sauce if you need it or garnish with scallions and bean sprouts and a few whole peanuts.
- Serves 4