One of my favourite dishes is a classic Pad Thai. A traditional Thai street food Pad Thai is a stir-fry noodle dish quite often served with the addition of prawns or chicken but our Pork Confit Pad Thai version is my absolute favourite. A marriage made in heaven!
Pork Confit Pad Thai
Our Pork Confit makes a delicious alternative to chicken or prawns in this classic Pad Thai.
- 500g pork belly confit, sliced thinly
- 2 - 3 tbsp vegetable oil
- ½ onion sliced
- 2 garlic cloves, sliced
- 1 red pepper, sliced thinly
- 2 carrots, sliced thinly
- 400g beansprouts
- 300g thread fine noodles (ready to use)
- 3 spring onions, chopped
- 2 eggs, lightly whisked
- 40g peanuts, toasted and chopped
- juice of ½ lime
- 1 tbsp chopped coriander leaves
- soy sauce to serve (optional)
- 1 ½ tbsp tamarind puree
- 3 tbsp dark brown sugar
- 2 tbsp fish sauce
- 1 ½ tbsp oyster sauce
- 90g peanut butter
- Step 1 Mix the sauce ingredients together in a bowl.
- Step 2 Heat 1 tbsp oil in a large heavy based pan or wok over a high heat. Pour the whisked egg in and swirl to cover the base like a pancake. Cook for 1 minute until set. Remove and allow to cool before slicing into thin strips.
- Step 3 Add the remaining 1 tbsp oil and add the garlic and onion, cook for 30 seconds.
- Step 4 Add the pork confit, pepper and carrots and cook for 3 minutes.
- Step 5 Add the bean sprouts, spring onions, noodles and the sauce. Toss gently for about 2 minutes.
- Step 6 Serve immediately, sprinkled with the toasted peanuts, strips of egg pancake and the coriander. Squeeze over the lime juice to taste before eating. Add soy sauce if required.