Egg & Pork Pad Thai with Rice Sticks
Egg Pad Thai with Rice Sticks recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
rice sticks
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 6 | large |
eggs
beaten |
|
| ¼ | cup |
vegetable oil
|
|
| 8 | each |
garlic cloves
|
|
| 1 | pound |
pork
|
|
| ¼ | cup |
white vinegar
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
fish sauce
nam pla |
*
|
| 2 | cups |
mung bean sprouts
|
|
| 1 | cup |
cilantro
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
rice sticks
|
* |
| 15 | ml |
vegetable oil
|
|
| 6 | large |
eggs
beaten |
|
| 59 | ml |
vegetable oil
|
|
| 8 | each |
garlic cloves
|
|
| 453.6 | g |
pork
|
|
| 59 | ml |
white vinegar
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
fish sauce
nam pla |
*
|
| 473 | ml |
mung bean sprouts
|
|
| 237 | ml |
cilantro
sliced |
|
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.
