Pork and Shrimp Pad Thai
Serves: Serves 3-4
  • 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
For the sauce
To garnish
  • ¼ cup roasted peanuts, coarsely chopped
  • 2 green onions, sliced diagonally
  • 2 large handfuls bean sprouts
  • 1 small handful fresh coriander, chopped
  • Lime wedges
  1. Cook or soak the noodles according to directions on package and drain. Set aside.
  2. Meanwhile, in a small bowl or measuring cup, whisk together the ingredients for the sauce.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Kill the heat, throw in the peanuts, green onions, bean sprouts, and chopped cilantro.
  8. Toss, transfer to a serving plate and garnish with lime wedges.
  9. Serve without delay.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/pork-shrimp-pad-thai/