Easy Pad Thai
Total TimePrep/Total Time: 30 min.
- 4 ounces uncooked thick rice noodles
- 1/2 pound pork tenderloin, cut into thin strips
- 2 teaspoons 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 tablespoons reduced-sodium soy sauce
- 2 tablespoons fish sauce or additional reduced-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice
- 2 tablespoons chopped salted peanuts
- Chopped fresh cilantro leaves, lime wedges and 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 center 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.
Nutrition Facts1-1/4 cups: 361 calories, 8g fat (2g saturated fat), 78mg cholesterol, 1669mg sodium, 53g carbohydrate (23g sugars, 2g fiber), 19g protein.
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Feb 29, 2020
We liked it! It had a nice zip to it. We kept digging into our bowls and then going back for more. Interesting flavor profile. I used Truvia for the sugar and didn't add as much. Very good dish.