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Sticky pork pad Thai recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your taste buds with this flavorful sticky pork pad Thai - a perfect balance of sweet, salty, and tangy flavors.
Ingredients:
  • 200g dried pad thai rice noodles
  • 65.63 gm lime juice
  • 20.00 ml palm sugar
  • 36.40 gm peanut oil
  • 1 egg, lightly beaten
  • 500g pork mince
  • 40.00 ml kecap manis
  • 1 brown onion, cut into thin wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 150g broccoli
  • 100g green beans, trimmed and cut
  • 125.00 ml bean sprouts
  • Fried shallots, to serve
  • Sliced red chilli, to serve
  • Fresh coriander leaves, to serve
  • Roasted peanuts, roughly chopped, to serve
Instructions:
  • In a large heatproof bowl, soak the noodles in boiling water for 8 minutes until just tender. Using a fork, separate the softened noodles. Drain. Mix lime juice, fish sauce, sugar, and garlic in a small bowl.
  • Heat a wok over high heat, then add 2 teaspoons of oil, swirling to coat. Pour in the egg to cover the base of the wok. Cook for 1 minute until just set, then transfer to a board, roll up, and thinly slice.
  • Pour 1 tablespoon of oil into the wok and swirl it around to coat the surface. Stir-fry the mince, breaking up any lumps, for 8 minutes until it's browned. Drizzle kecap manis over the meat and continue stir-frying until the mince turns golden and sticky. Transfer the cooked mince to a bowl. Pour the remaining oil into the wok and swirl it around. Add the onion and carrot, stir-fry for 4 minutes. Toss in the broccoli and beans, stir-fry for an additional 2 minutes or until they start to char.
  • Add the mince, noodles, and sauce back to the wok. Stir-fry for 2 to 3 minutes until everything is heated. Sprinkle with egg, bean sprouts, shallots, chili, and coriander. Serve with lime wedges.

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