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Home > Pork pad Thai
  

Pork pad Thai

Recipe Information

Servings 6
Preparation Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Vermicelli; Pork; Cabbage; Carrots
Category Meat; Pasta; Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Asian; Thai
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein

Ingredients

  • Noodles

    • 8 oz rice vermicelli, broken

    • Cold water 

    • 4 teaspoons canola oil 

    • 6 oz lean boneless pork loin, cut into thin strips

    • 2 cloves of garlic, minced

    • 2 cups cabbage, shredded

    • 2 medium carrots, shaved into long, thin ribbons

    • 2 large egg whites, fork-beaten

    • 1/2 cup fresh bean sprouts 

    • 3 green onions, cut into 4 inch strips

    • 2 tablespoons chopped fresh parsley (or cilantro)

    • 2-3 stalks celery, chopped into bite size pieces

    • 1/2 green bell pepper, cut into strips

     
  • Sauce

    • 3 tablespoons fish sauce 

    • 1/2 cup water 

    • 1/3 cup chili sauce 

    • 2 tablespoons brown sugar 

    • 1/3 cup low-sodium soy sauce 

    • 4 teaspoons cornstarch 

     
 

Directions

  • To make the sauce, measure and combine the fish sauce, water, chili sauce, brown sugar, soy sauce and corn starch into a bowl and set aside.

  • Soak the vermicelli in a large bowl of water for 5 minutes. Drain the water and set it aside.

  • Heat 2 teaspoons of the canola oil in a large frying pan over medium–high heat. Add the garlic and pork, and cook for about 1 minute. Add the cabbage and carrots to the pan, and continue cooking until the pork is no longer pink and the vegetables are tender (about 5 minutes). When finished cooking, place the pork and vegetable mixture into a bowl, and set aside.

  • Heat 1 teaspoon canola oil into the frying pan and cook the egg whites as a single sheet. When the egg whites have set, move the sheet of egg onto a cutting board and cut into slices. Add the egg slices to the pork mixture.

  • Heat the remaining canola oil in the frying pan. Cook the bean sprouts, onion, parsley, celery, and green peppers on medium high for about 1 minute. Add the noodles, and toss to combine.

  • Add the sauce, pork, and cabbage mixture to the frying pan, and cook until the sauce thickens. Serve immediately.

 

Nutrition (per serving)

  • Calories: 290 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 2g

  • Cholesterol: 14mg

  • Sodium: 1,485mg

  • Potassium: 396mg

  • Carbohydrate: 47g

  • Fiber: 4g

  • Protein: 15g