Pork and Shrimp Pad Thai
Ingredients
The noodles
-
5
oz
Asian Style Egg Noodles
The protein
-
10
oz
pork tenderloin, sliced very thinly
-
12
large
raw shrimp, peeled, deveined, and tail removed
-
2
large
eggs, beaten
The vegetables
-
½
small
onion, sliced
-
2
large handfuls
bean sprouts
-
2
large
green onions, sliced diagonally
-
1
small handful
fresh cilantro, chopped
The sauce
-
¼
cup
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
To garnish
-
¼
cup
roasted peanuts, coarsely chopped
-
lime wedges
Instructions
- Cook or soak the noodles according to package directions and drain.
- Whisk together the sauce ingredients in a small bowl.
- Heat oil in a wok over high heat; add pork slices, season with salt, and sauté until nearly cooked.
- Add shrimp and sauté until just cooked, then transfer pork and shrimp to a plate.
- In the same wok, fry onion until golden, then add eggs and scramble until nearly cooked.
- Add the noodles and reserved sauce to the wok, tossing to combine.
- Return pork and shrimp to the wok and cook until fully done.
- Remove from heat and stir in peanuts, green onions, bean sprouts, and cilantro.
- Serve hot, garnished with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
547
Total fat
24g
Total carbohydrates
58g
Total protein
27g
Sodium
1002mg
Cholesterol
154mg
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