Pork Pad Thai

Pork Pad Thai

Recipe courtesy of Australian Pork


  • 400g pork scotch fillet, cut into thin pieces
  • 1 tablespoon Thai rub (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1/2 teaspoon flaky sea salt, 1/4 teaspoon dried chilli flakes)
  • 3 tablespoons vegetable oil
  • 250g rice stick noodles
  • 3 cloves garlic, crushed
  • 1 red onion, finely sliced
  • 2 eggs, beaten
  • 2 tablespoons caster sugar
  • 6 tablespoons fish sauce
  • 6 tablespoon lime juice
  • 4 spring onions, trimmed and very finely sliced
  • 100g mung bean sprouts
  • 4 tablespoons roasted peanuts
  • 2 tablespoons fried shallots
  • chilli flakes (optional)
  • 1 lime, cut into wedges


  1. Cook rice stick noodles in boiling water for 2 minutes. Drain and rinse under cold water and set aside.
  2. Toss pork slices in the Thai rub with 2 tablespoons of the oil.
  3. Heat a wok until hot. In batches, quickly brown the pork slices on both sides, transferring to a plate as you go.
  4. Add the remaining oil to the wok and stir-fry the garlic and onion for 30 seconds. Remove from the wok.
  5. Pour in the beaten eggs and season. Cook, stirring once or twice, for about 30 seconds.
  6. Add the noodles and toss. Return the pork and add the sugar, fish sauce and lime juice. Stir-fry for 2 minutes.
  7. Return the garlic and onion to the wok with the spring onions and sprouts and heat through.
  8. Transfer to a serving platter and dress with roasted peanuts, fried shallots and chilli flakes, if using. Serve with extra lime wedges.
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