Pork & Pad Thai Noodles Stir-fry

I used honey instead of brown sugar, so that kinda lowered the sweetness level but was a great balance.

Here is the full video.

Pork & Pad Thai Noodle Stir-fry


Servings: 1
  • Sauce
    • 2 tbsp fish sauce
    • 3 tbsp honey
    • 2 tbsp soy sauce
    • 1 tbsp Hoison sauce
    • 1 tsp Thai chili flakes
    • 1/2 tbsp sesame oil
    • 1/4 cup beef stock
  • Meat
    • 1/2 cup Seasoned Pull Pork
  • Stir-fry vegetables
    • 1 tbsp oil for stir-frying 
    • 1 tbsp ginger (julienne or minced)
    • 1 tbsp garlic (small chopped or minced) *this is to your preference
    • 1 medium carrot thinly sliced (not paper-thin)
    • 3 ea scallions (Green part cut into 1 inch pieces and white part slice thin.  Keep both separated)
    • 15 cilantro leaves
  • Noodle
    • 1 cup Pad Thai noodles (soak in hot water for five minutes)


  1. In a small container mix the fish sauce, honey, soy sauce, Hoison sauce, and Thai chili flakes.  Do not mix in the beef stock that will be used during the stir-frying process.  Set both aside.
  2. In a medium sauce pan, heat up the oil.
  3. Add and sweat the ginger, garlic and scallions (white part).
  4. Add the pork, carrots and scallions (green part).  
  5. Saute for 2 minutes.
  6. Add the stir-fry sauce and half of beef stock (adjust recipe by adding more beef stock if necessary so that it's not watery).
  7. Then add the noodles.
  8. Allow all ingredients to heat up only.
  9. Serve immediately. 

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