Easy Pad Thai
“Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Photo: Taste of Home
- 4 oz uncooked thick rice noodles
- 1/2 lb pork tenderloin cut into thin strips
- 2 tsp canola oil
- 2 shallots thinly sliced
- 2 garlic cloves minced
- 1 large egg lightly beaten
- 3 cups coleslaw mix
- 4 green onions thinly sliced
- 1/3 cup rice vinegar
- 1/4 cup sugar
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp fish sauce or additional reduced-sodium soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp lime juice
- 2 tbsp chopped salted peanuts
- Chopped fresh cilantro leaves
- lime wedges
- Fresh bean sprouts
- Cook noodles according to package directions.
- In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the centre of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set.
- Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.
1-1/4 cups: 361 calories, 8g fat (2g saturated fat), 78mg cholesterol, 1669mg sodium, 53g carbohydrate (23g sugars, 2g fibre), 19g protein.