Pad Thai Pork

Serves: 6

Cooking Time: 20 minutes


Quantity Ingredient
500 g Mt Mercer Pork Stir Fry Strips
1 x 250 g Rice stick noodles
1 tblsp Oil
2 Green onions, sliced thinly
2 Red chillies, finely chopped
¼ cup Lime juice
2 tblsp Fish sauce
2 tblsp Brown sugar
¼ cup Sweet chilli sauce
2 Eggs, beaten
2 cups Bean sprouts, washed
½ cup Coriander leaves, washed
¼ cup Roasted peanuts, chopped
  Wedges of lime to serve

Method: Stove Top

  1. Soak rice stick noodles in a large bowl in warm water until soft.

  2. Heat oil in a large wok over high heat and stir fry the green onions, chilli and pork strips for 3 - 4 minutes. Remove and set aside.

  3. Pour the combined lime juice, fish sauce, brown sugar and sweet chilli sauce to the wok. Stir in the drained rice noodles and stir fry for 2 - 3 minutes.

  4. Stir in the beaten egg and toss through the noodles.

  5. Return Pork to the wok with bean sprouts, coriander leaves and peanuts.

  6. Serve hot in large noodle bowls with a wedge of lime.
Notes: these Pad Thai noodles are gluten free.