Pork & Shrimp Pad Thai
Pork and Shrimp Pad Thai recipe
Yield
2 servingsPrep
75 minCook
25 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | pound |
rice noodles
flat, stick, 1/4 inch wide |
|
| ¼ | cup |
peanut oil
|
|
| ¼ | pound |
pork
cut into matchstick strips |
|
| 6 | each |
shrimp
peeled, deveined |
*
|
| 1 | teaspoon |
garlic
crushed |
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
peanuts
chopped, toasted |
|
| ¼ | teaspoon |
shrimp
dry, ground |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| ¼ | teaspoon |
chili powder
asian |
|
| 1 | cup |
mung bean sprouts
washed and drained |
|
| ¼ | cup |
scallions, spring or green onions
cut 3/4 inch long |
|
| 1 | x |
coriander
fresh |
*
|
| 1 | each |
limes
fresh, cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 151.2 | g |
rice noodles
flat, stick, 1/4 inch wide |
|
| 59 | ml |
peanut oil
|
|
| 113.4 | g |
pork
cut into matchstick strips |
|
| 6 | each |
shrimp
peeled, deveined |
*
|
| 5 | ml |
garlic
crushed |
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 15 | ml |
fish sauce
|
|
| 15 | ml |
sugar
|
|
| 59 | ml |
peanuts
chopped, toasted |
|
| 1.3 | ml |
shrimp
dry, ground |
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 1.3 | ml |
chili powder
asian |
|
| 237 | ml |
mung bean sprouts
washed and drained |
|
| 59 | ml |
scallions, spring or green onions
cut 3/4 inch long |
|
| 1 | x |
coriander
fresh |
*
|
| 1 | each |
limes
fresh, cut into wedges |
|
Directions
Soak noodles in warm water for 60 minutes.
Drain and set aside.
Prepare all other ingredients and arrange near the wok.
You will need to work fast.
In the wok, fry the pork in the peanut oil at medium heat.
When half cooked, add the shrimps and garlic and stir.
Cook until shrimp and pork are done.
Beat the egg and add it to the mixture.
Cook, stirring, for about half a minute.
Turn the heat to high.
Add the drained noodles to shrimp mixture.
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder.
Toss to combine.
Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake).
Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions.
Stir and cook for another minute.
Turn onto a plate.
Top with the rest of the sprouts, scallions, and peanuts.
Garnish with coriander and serve with a wedge of fresh lime.
