Quick & Easy

Pork Pad Thai

It's quick, easy to prepare and full of vegetables which means it's a good choice for the family. It’s especially good with crushed roasted peanuts.

Easy
4
20 mins prep
8 mins cook

400g New Zealand pork scotch fillet, cut into thin pieces

1 tablespoon Thai rub - click here for the recipe

3 tablespoons vegetable oil

Pad Thai

250g rice stick noodles

3 cloves garlic, crushed

1 red onion, finely sliced

2 eggs, beaten

2 Tbsp  caster sugar

6 Tbsp fish sauce

6 Tbsp lime juice

4 spring onions, trimmed and very finely sliced

100g mung bean sprouts

To serve

4 Tbsp roasted peanuts

2 Tbsp fried shallots

chilli flakes (optional)

1 lime, cut into wedges

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

400g New Zealand pork scotch fillet, cut into thin pieces

1 tablespoon Thai rub - click here for the recipe

3 tablespoons vegetable oil

Pad Thai

250g rice stick noodles

3 cloves garlic, crushed

1 red onion, finely sliced

2 eggs, beaten

2 Tbsp  caster sugar

6 Tbsp fish sauce

6 Tbsp lime juice

4 spring onions, trimmed and very finely sliced

100g mung bean sprouts

To serve

4 Tbsp roasted peanuts

2 Tbsp fried shallots

chilli flakes (optional)

1 lime, cut into wedges

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Cook the noodles

Cook rice stick noodles in boiling water for 2 minutes. Drain and rinse

under cold water and set aside.

01
02
Pork

Toss pork slices in the Thai rub with 2 tablespoons of the oil.

Heat a wok until hot. In batches, quickly brown the pork slices on both sides, transferring to a plate as you go.

02
03
Stir fry the vegetables and egg

Add the remaining oil to the wok and stir-fry the garlic and onion for 30 seconds. Remove from the wok.

Pour in the beaten eggs and season. Cook, stirring once or twice, for about 30 seconds.

03
04
Combine

Add the noodles and toss. Return the pork and add the sugar, fish sauce and lime juice. Stir-fry for 2 minutes.

Return the garlic and onion to the wok with the spring onions and sprouts and heat through.

04
05
Serve

Transfer to a serving platter and dress with roasted peanuts, fried shallots and chilli flakes, if using. Serve with extra lime wedges.

05
Learn more about stir frying
Learn more about Stir Fry

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Quick & Easy

Pork Pad Thai

It's quick, easy to prepare and full of vegetables which means it's a good choice for the family. It’s especially good with crushed roasted peanuts.

20 mins prep | 8 mins cook
Easy
4

400g New Zealand pork scotch fillet, cut into thin pieces

1 tablespoon Thai rub - click here for the recipe

3 tablespoons vegetable oil

Pad Thai

250g rice stick noodles

3 cloves garlic, crushed

1 red onion, finely sliced

2 eggs, beaten

2 Tbsp  caster sugar

6 Tbsp fish sauce

6 Tbsp lime juice

4 spring onions, trimmed and very finely sliced

100g mung bean sprouts

To serve

4 Tbsp roasted peanuts

2 Tbsp fried shallots

chilli flakes (optional)

1 lime, cut into wedges

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Cook the noodles

Cook rice stick noodles in boiling water for 2 minutes. Drain and rinse

under cold water and set aside.

02
Pork

Toss pork slices in the Thai rub with 2 tablespoons of the oil.

Heat a wok until hot. In batches, quickly brown the pork slices on both sides, transferring to a plate as you go.

03
Stir fry the vegetables and egg

Add the remaining oil to the wok and stir-fry the garlic and onion for 30 seconds. Remove from the wok.

Pour in the beaten eggs and season. Cook, stirring once or twice, for about 30 seconds.

04
Combine

Add the noodles and toss. Return the pork and add the sugar, fish sauce and lime juice. Stir-fry for 2 minutes.

Return the garlic and onion to the wok with the spring onions and sprouts and heat through.

05
Serve

Transfer to a serving platter and dress with roasted peanuts, fried shallots and chilli flakes, if using. Serve with extra lime wedges.