My kids love this dish and different variations are made regularly in my house
My son said it's better than restaurant's

serves 4


Recipe by tasteofhome

Ingredients​

• 1 packet uncooked thick rice noodles
• 2 teaspoons oil
• 500g pork tenderloin, cut into thin strips
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 3 cups coleslaw mix
• 4 spring onions, thinly sliced
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon chili garlic sauce ( available coles or Woolies)
• 1 tablespoon lime juice
• Chopped fresh coriander leaves, lime wedges and fresh bean sprouts

Instructions​

Step 1: Cook the noodles​

Prepare the noodles according to the package directions. Try not to break them as you place them in a large bowl, and be sure to use fully boiling water to rehydrate them. When the noodles are tender but slightly al dente, drain and discard the hot water. Rinse the noodles in cold water to stop the cooking process.

Tip: If you’re not using the noodles immediately, toss them with a little sesame oil to keep the noodles from sticking to each other.

Step 2: Stir-fry the vegetables​

Now comes the fun part: stir-frying! Heat the oil over high heat in a large nonstick skillet or wok. Add the pork and stir-fry until it’s lightly browned. Remove the pork and set it aside. Without wiping out the pan, add the shallot and garlic and cook until they’re tender and fragrant, about one minute, stirring constantly to keep the garlic from burning. Then, make a well in the center of the onion mixture and add the egg. Stir-fry for 1 to 2 minutes, until the egg is completely set.

Step 3: Add the sauce and finish the dish​

From here, the dish is nearly complete. Add the coleslaw mix along with the spring onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice. Stir-fry for about a minute, until the sauce is lightly bubbling and the coleslaw is wilted. Return the pork to the pan and continue to cook until it’s heated through. Finally, add the noodles and cook briefly to allow the flavors to come together.

Portion the stir-fry into four bowls. Garnish each dish with coriander , lime wedges and bean sprouts.

How to Make This Recipe Your Own​

Pad thai is so easy to modify, so feel free to make it your own! Instead of using pork tenderloin, try  prawns or chicken instead. You don’t have to add any protein at all, either. Vegetarian tastes great, too, so don’t be afraid to add sugar snap peas, zucchini, mushrooms, chopped capsicum or anything else that sounds good.

When it comes to the sauce, you can make it sweeter by adding hoisin or brown sugar. Or make it extra spicy by amping up the chili, garlic sauce or adding chilli flakes. The possibilities are limitless, so have some fun with it.

 

[Jarred Santos]

Yum! Haven't had this in a looooong time. Now I'm craving (but minus the coriander)

 

[LorelleD]

My kids love this dish and different variations are made regularly in my house
My son said it's better than restaurant's

serves 4

View attachment 38207
Recipe by tasteofhome

Ingredients​

• 1 packet uncooked thick rice noodles
• 2 teaspoons oil
• 500g pork tenderloin, cut into thin strips
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 3 cups coleslaw mix
• 4 spring onions, thinly sliced
• 1/3 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon chili garlic sauce ( available coles or Woolies)
• 1 tablespoon lime juice
• Chopped fresh coriander leaves, lime wedges and fresh bean sprouts

Instructions​

Step 1: Cook the noodles​

Prepare the noodles according to the package directions. Try not to break them as you place them in a large bowl, and be sure to use fully boiling water to rehydrate them. When the noodles are tender but slightly al dente, drain and discard the hot water. Rinse the noodles in cold water to stop the cooking process.

Tip: If you’re not using the noodles immediately, toss them with a little sesame oil to keep the noodles from sticking to each other.

Step 2: Stir-fry the vegetables​

Now comes the fun part: stir-frying! Heat the oil over high heat in a large nonstick skillet or wok. Add the pork and stir-fry until it’s lightly browned. Remove the pork and set it aside. Without wiping out the pan, add the shallot and garlic and cook until they’re tender and fragrant, about one minute, stirring constantly to keep the garlic from burning. Then, make a well in the center of the onion mixture and add the egg. Stir-fry for 1 to 2 minutes, until the egg is completely set.

Step 3: Add the sauce and finish the dish​

From here, the dish is nearly complete. Add the coleslaw mix along with the spring onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice. Stir-fry for about a minute, until the sauce is lightly bubbling and the coleslaw is wilted. Return the pork to the pan and continue to cook until it’s heated through. Finally, add the noodles and cook briefly to allow the flavors to come together.

Portion the stir-fry into four bowls. Garnish each dish with coriander , lime wedges and bean sprouts.

How to Make This Recipe Your Own​

Pad thai is so easy to modify, so feel free to make it your own! Instead of using pork tenderloin, try  prawns or chicken instead. You don’t have to add any protein at all, either. Vegetarian tastes great, too, so don’t be afraid to add sugar snap peas, zucchini, mushrooms, chopped capsicum or anything else that sounds good.

When it comes to the sauce, you can make it sweeter by adding hoisin or brown sugar. Or make it extra spicy by amping up the chili, garlic sauce or adding chilli flakes. The possibilities are limitless, so have some fun with it.

Hiya - just re the coleslaw mix, is that with or without the mayonnaise? I don't think I've seen coleslaw anywhere that wasn't already mixed in. I love the look of this recipe and don't want to muck it up. Thanks

 

[Bellclare]

Thank you Suzanne rose for all the recipes you have supplied us with through SDC. They are scrumptious and I always look forward to seeing your next one. You're a gem.

 

[Bellclare]

Yum! Haven't had this in a looooong time. Now I'm craving (but minus the coriander)

I read somewhere that people either like or hate coriander - no fence sitting with this herb. I love it but one of my sons loathes it.

 

[Jarred Santos]

I read somewhere that people either like or hate coriander - no fence sitting with this herb. I love it but one of my sons loathes it.

Your son and I have that in common, @Bellclare It just tastes somewhat like burnt rubber for me (the way you sort of can 'taste' things you smell)?