Tall & Handsome and I enjoy cooking and that includes different ethnic styles. Years ago, I took Chinese cooking classes at UAB and I can tell you T & H appreciates the fact his wife makes good homemade Chinese.
Fortunately those skills also translate to other forms of Asian cuisine, especially Thai which just so happens to be one of our favorites. We’re always on a quest for great Thai food and if we can make it at home more the better.
So when I saw a recipe for Pork Pad Thai in the September – October 2013 issue of Cooking with Paula Deen I knew I was looking at a potential future meal. As usual I always tweak a recipe and make little changes I think would be interesting or improvements.
For this recipe, I took my knowledge of Asian cooking and applied it to the recipe. For instance, if sugar is called for in a Thai recipe it’s usually palm sugar. I have used palm sugar, but it’s not commonly found in local grocery stores, so for this recipe, I used light brown sugar. I made some other changes to reduce sodium and others to add extra Thai flavor. There are some time savers in the recipe that help make it especially appealing and time efficient.
End result? I lost count how many times T & H and I looked at each other and said, "Wow, this is really good!"
Pork Pad Thai
Inspired by a Cooking with Paula Deen recipe September – October 2013
8 ounces pad Thai or flat rice noodles (I used Thai House)
1 tablespoon peanut oil
1 pound ground pork
1 head bok choy, washed and cut in 1 inch pieces
2 cups prepackaged matchstick carrots
1/2 cup chopped green onions
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
1/2 cup low sodium chicken broth
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon oyster sauce
2 tablespoons sesame oil
1 tablespoon + 1 teaspoon Mae Ploy Sweet Chili Sauce
1/2 teaspoon Sriracha sauce
1 teaspoon packed light brown sugar
Juice of 1 fresh lime
1. Place rice noodles in a large bowl and pour hot water over the noodles. Add enough water to cover the noodles. Let stand in the hot water for 10 minutes. Drain, then set aside.
2. In a wok on medium high heat, heat the peanut oil until hot. Add ground pork and bok choy. Cook until the pork is brown and crumbled up.
3. Next add carrots, chopped green onions, bottled minced ginger and bottled minced garlic. Stir and cook for 2 minutes.
4. In a small bowl whisk together low sodium chicken broth, low sodium soy sauce, rice wine vinegar, oyster sauce, sesame oil, Mae Ploy Sweet Chili sauce, Sriracha sauce and brown sugar.
5. Add the liquid ingredients to the pork and vegetables and cook, stirring for 1 minute.
6. Next, add the softened noodles and stir and cook for an additional 2 minutes.
7. Just before serving stir in the juice of one fresh lime.
*Optional: If desired garnished with crushed peanuts.
© 2013 Beverly Hicks Burch All Rights Reserved.