Egg & Pork Pad Thai with Rice Sticks
Submitted by tbird
Egg and pork pad thai: soaked rice sticks stir-fried with garlic, pork, and crispy egg in a sweet-salty-sour fish sauce, finished with bean sprouts, cilantro, and lime. Homemade Thai takeout in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minSkip delivery. This homemade pad thai hits all the right notes: chewy rice noodles, savory pork, and that craveable sweet-salty-sour sauce that defines the dish. The balance comes from fish sauce, sugar, and vinegar mingling with the noodles as they soften in the wok.
A couple of techniques make or break it. Soak the rice sticks in lukewarm water until just pliable, never boiled, so they finish cooking in the pan without turning to mush.
The eggs get cooked separately into a thin omelet, then sliced and folded back in, which keeps them from disappearing into the sauce. And a screaming-hot wok is key, giving the noodles a little char and keeping the stir-fry from steaming.
Pile it onto a plate and load up the finishing touches: cool bean sprouts for crunch, fresh cilantro and green onion, and a generous squeeze of lime to wake it all up.
Kitchen Tips
- Soak the rice sticks in lukewarm (not hot) water and drain them while still slightly firm, since they finish cooking in the wok.
- Get the wok smoking hot before the noodles go in so they sear instead of steaming and clumping.
- Have everything prepped and within reach; pad thai cooks fast and waits for no one.
- For more authentic flavor, stir in a spoon of tamarind paste and finish with crushed roasted peanuts.
Variations
- Swap the pork for shrimp, chicken, or tofu.
- Add chili flakes or a drizzle of sriracha for heat.
- Toss in garlic chives or extra bean sprouts for more texture.
Ingredients
Directions
Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
Set wok over high heat, for 1 minute.
Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly.
Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides.
Remove from wok and slice thin, bite size.
Set aside.
Heat ¼ cup of oil in wok until sizzling hot.
Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes.
Add rice sticks and vinegar, cook until rice sticks soften.
Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate.
Serve bean sprouts cold on the side.
Garnish with green onion and cilantro.
Serve with slices of fresh lime.
Squeeze lime on pad thai.
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