Who needs to call for take out when you can do even better in the comfort of you own home, right? And not to mention much healthier, too!
Well, I’ve no doubt that this Quick and Easy Pork and Shrimp Pad Thai will have you convinced of that in no time…
While it’s not exactly 100% “authentic” because I chose to use Asian Style Egg Noodles as opposed to the traditional Rice Noodles that Pad Thai calls for, not to mention several other little no-nos that I probably made with the other ingredients, this Pad Thai most certainly rivals with some of the best that I’ve had the pleasure of sampling in true authentic Asian restaurants.
And honestly, if you really wanted to preserve the dish’s authenticity, then all you’d need to do is swap the Egg Noodles for Rice Noodles and you’d be all set.
Taste-wise, this dish is completely, positively brilliant if you ask me! There’s like a million different flavors that get thrown into the mix, but they all come together with absolute perfection. Although it might be a tad on the spicy side for some, but I happen to like it really hot – I even added a generous squirt of sriracha to mine…
If you’re not really a fan of heat, feel free to go a little bit less liberally with the Sambal Oelek and bird’s eye chili peppers. Or even leave them out entirely!
And as always when making stir frys and other sauteed foods, you want to have all your ingredients ready before you even consider placing your wok over that heat source!
Slice your meat, clean your shrimp, chop your veggies and other ingredients, make the sauce, and cook or soak your noodles, depending on which ones you decided to use.
If using the egg noodles, cook them according to the directions on the package, but keep them slightly under-cooked. If using rice noodles, make sure to soak them ahead of time; Again, check the instructions on the package, as they tend to vary greatly depending on the brand and thickness of the noodles.
Once you’ve got everything prepped, heat some oil in a large work set over high heat.
Add pork slices, sprinkle generously with salt and sauté for 2 to 3 minutes, until the meat is cooked about ¾ of the way through.
Add the shrimp and sauté until they’re barely just cooked and still slightly translucent, about 1 minute.
Transfer the partly cooked pork and shrimp to a plate and return the wok to the heat source.
Add the sliced onion and fry until golden and fragrant, about 30 seconds. Then, add the eggs and fry for a few seconds, stirring almost constantly, until scrambled and cooked about ¾ of the way.
Add the cooked or soaked noodles as well as the reserved sauce to the wok and toss to combine.
If using egg noodles, there’s no need to cook the noodles at this point… move on to the next step immediately. If using rice noodles, though, you’ll need to give them a few minutes of cooking time so they have a chance to become nice and soft for ya; 2 to 3 minutes should do the trick!
Now return the pork and shrimp to the wok; toss and cook for 1 or 2 minutes, until cooked all the way through…
Finally, kill the heat and throw in the peanuts, green onions, bean sprouts, and chopped cilantro.
Give all the ingredients a final toss…
Transfer to a serving plate and garnish with lime wedges, if desired.
Serve piping hot!
- 150g Asian Style Egg Noodles (use rice noodles to keep dish authentic)
- 2-3 tbsp healthy cooking oil of your choice
- 300g pork tenderloin, sliced very thinly
- Generous sprinkle of salt (I use Himalayan salt)
- 12 large raw shrimp, peeled deveined and tail removed (I used size 26-30)
- ½ small onion, sliced
- 2 large eggs, beaten
- ¼ cup (60ml) unseasoned rice vinegar
- 3 tbsp paleo ketchup (or tomato paste)
- 3 tbsp unpasteurized honey
- 3 tbsp coconut aminos
- 2 tbsp sambal oelek
- 2 tbsp toasted sesame oil
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp chopped fresh ginger
- 2 dried birds eye chili peppers, crushed
- 1 large clove garlic, minced
- ¼ cup roasted peanuts, coarsely chopped
- 2 green onions, sliced diagonally
- 2 large handfuls bean sprouts
- 1 small handful fresh coriander, chopped
- Lime wedges
- Cook or soak the noodles according to directions on package and drain. Set aside.
- Meanwhile, in a small bowl or measuring cup, whisk together the ingredients for the sauce.
- Heat the oil in a large work set over high heat; add pork slices, sprinkle generously with salt and sauté for 2 to 3 minutes, until the meat is cooked about ¾ of the way through.
- Add shrimp and sauté until barely just cooked, about 1 minute; transfer pork and shrimp to a plate and return the wok to the heat source.
- Add the onion and fry until golden and fragrant, about 30 seconds. Add the eggs and fry for a few seconds, stirring almost constantly, until scrambled and cooked about ¾ of the way.
- Add the noodles and reserved sauce to the wok and toss to combined. Return pork and shrimp to wok, toss and cook until pork and shrimp are cooked all the way through, about 1 or 2 minutes.
- Kill the heat, throw in the peanuts, green onions, bean sprouts, and chopped cilantro.
- Toss, transfer to a serving plate and garnish with lime wedges.
- Serve without delay.