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Categories:
sauce peanut butter water soy sauce brown sugar garlic Worcestershire sauce lime red pepper Fry pork rice noodles garlic bean sprouts carrots orange bell peppers scallion peanuts cilantro avocado oil
Viewed: 64 - Published at: 5 years agoIngredients
- Sauce
- 1/2 cup peanut butter
- 1/2 cup water
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup minced garlic
- 1 tablespoon Worcestershire sauce
- 1 juice of large lime
- crushed red pepper flakes (to taste)
- Stir Fry
- 20 ounces pulled pork
- 16 ounces Thai rice noodles
- 1/4 cup minced garlic
- 2 cups bean sprouts
- 2 cups julienned carrots
- 2 cups julienned orange bell peppers
- 1/2 cup scallion, sliced very thinly
- 1/2 cup roasted unsalted peanuts
- 1/4 cup shredded cilantro
- 1/4 cup avocado oil
Method
- Mix all sauce ingredients in a large bowl, whisk thoroughly, and set aside.
- Bring a gallon of water to boil, then take off heat.
- Soak noodles in hot water, cover with lid, then strain after 7 minutes.
- Heat avocado oil in large pan or wok.
- Add julienned (or splintered) carrots, stir-fry for 3-4 minutes.
- Add julienned bell pepper to pan, continue stir-frying for 4-5 minutes.
- Add pulled pork, sprouts, and noodles to pan simultaneously, and continue stir-frying for 3-4 minutes. Additional oil may be needed.
- Take pan off heat, whisk sauce briefly, then add sauce, scallions, and peanuts to pan. Mix thoroughly.
- Add back to heat, continue mixing thoroughly and bringing sauce-covered ingredients up to serving temperature.
- Divide pad thai into bowls, and top with shredded cilantro.
- Dish pairs well with plum wine or medium-sweet white wines.
