Ready in 40 minutes
This recipe is based on a cooking class I took in Thailand after eating Pad Thai almost every day for brunch :)
It is very hearty and a good way to level up the energy levels very fast!
Flat rice noodles and tamarind paste are commonly found in Asian food stores. You can also substitute the sauce ingredients with ready-made pad-thai sauce also found in Asian food stores.
Best eaten with chop sticks.
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Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12-14 minutes until the noodles are soft.
Thoroughly mix together the vinegar, sugar, fish sauce and soy sauce.
Drain the noodles.
Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.
Add the garlic and stir constantly for a few seconds. Add the pork and stir-fry for one minute.
Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.
Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.
After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.
Remove the wok from the heart and stir in the peanuts and bean sprouts. Serve garnished with coriander, additional ground peanuts and lime wedges.
If you like it spicy, don't hesitate to add more chili flakes or even freshly chopped Thai chilies!
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