- 3 cups water
- 1 (8 ounce) package wide rice noodles
- 2 1/2 tablespoons vegetable oil
- 2 cloves garlic, smashed
- 1 (4 ounce) boneless pork chop, cut into small pieces
- 1 cup bean sprouts
- 3 tablespoons dried small shrimp
- 2 1/2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped salted radish (optional)
- 1/4 cup unsalted roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro for garnish
- Bring water to a boil in a pot.
- Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 20 minutes. Drain.
- Heat vegetable oil in a wok over medium heat.
- Cook and stir garlic and pork in hot oil until pork is no longer pink in the center, about 5 minutes.
- Stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes.
- Stir in salted radish until combined.
- Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.
05/22/2018
recipepes.com
Thai Pad Thai Noodles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
