Pork Pad Thai

By lorik

Ingredients

• 8 oz dry rice noodles
• 1/3 cup each low sodium chicken broth, rice vinegar, and ketchup
• 3 Tbsp dry sherry
• 2 Tbsp each brown sugar, fish sauce, low sodium soy sauce, and chili garlic sauce
• 2 Tbsp peanut oil
• 1 lb pork tenderloin, trimmed and thinly sliced
• 2 Tbsp each minced fresh ginger and garlic
• 1 1/2 cups thinly sliced carrot strips
• 1/2 cup seeded, diced tomato
• 1 bag fresh mung bean sprouts, rinsed (8 oz)
• 1/2 cup chopped dry roasted peanuts
• 1/4 cup each bias sliced scallions and chopped cilantro

Details

Servings 4
Cooking time 25mins
Adapted from cuisineathome.com

Preparation

Step 1

Cook noodles in a pot of boiling salted water according to package directions. Drain noodles, rinse in cold water and drain again.

Whisk together broth, vinegar, ketchup, sherry, brown sugar, fish sauce, soy sauce, and chili garlic sauce in a large bowl. Add pork; marinade while preparing other ingredients, then remove pork and reserve marinade.

Heat oil in a wok or large nonstick pan over medium high heat. Add pork and stir fry until cooked through, 4-5 minutes; transfer to a plate. Add garlic and ginger to pan; stir fry for 1 minute. Add carrots; stir fry for 2 minutes. Stir in noodles, pork, reserved marinade, and tomato; stir fry 2-3 minutes making sure that marinade boils. Off heat, stir in bean sprouts.

Garnish pad thai with peanuts, scallions and cilantro.

Per serving: 608 calories; 19g total fat (3g sat); 74 mg cholesterol; 1538 mg sodium; 74g carbs; 6g fiber; 35g protein.