Pork Pad Thai

Ingredients

• 8 oz dried flat rice noodles (about 1/4 inch wide)
• For the sauce: 3 tbsp tamarind concentrate
• 3 tbsp fish sauce
• 3 tbsp brown or palm sugar
• 1 tsp sriracha or chili sauce
• For the stir-fry: 3 tbsp vegetable oil
• 10 oz pork loin or tenderloin, thinly sliced
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 large eggs
• 2 cups bean sprouts
• 4 green onions, cut into 1-inch pieces
• 1/3 cup chopped roasted peanuts
• cilantro and lime wedges, to serve

Steps

1. Soak the noodles in hot tap water until pliable but still firm, 20 to 30 minutes. Drain.
2. Stir the sauce ingredients together until the sugar dissolves.
3. Heat 2 tbsp oil in a large nonstick skillet or wok over high heat. Stir-fry the pork until just cooked, about 2 minutes. Add the garlic and shallot for 30 seconds.
4. Push everything to one side, add the last tablespoon of oil, crack in the eggs and scramble until almost set.
5. Add the noodles and sauce and toss constantly until the noodles are tender and have soaked up the sauce, 2 to 3 minutes. Add a splash of water if they stick.
6. Toss in most of the sprouts and green onions for 30 seconds. Serve topped with peanuts, cilantro, the rest of the sprouts and lime wedges.

TipUnder-soak the noodles rather than over-soak them; they finish softening in the pan.