THE CORVALLIS CARROT
What you'll be getting:
Pork Pad Kee Mao
140 g shredded pork tenderloin (cooked with liquid aminos and ginger)
100 g veggies (savoy cabbage, broccolini, carrots, celery, bean sprouts)
1/3 c sauce (fish sauce, red curry paste, ginger, liquid aminos, grape seed oil, nutritional yeast)
1 T oil
Equipment needed: a wok or large pan, pot of water
This is a very mild dinner, I did not use hot chilies in the preparation.
Start boiling a pot of water. When the water reaches a full boil, add the rice noodles. Cook for 7-8 minutes, for the larger servings it may take 10-12 minutes. Be careful not to overcook them.
Start heating up the oil in your wok/pan. When hot add the veggies.
Cook for 2-3 minutes.
Cook for another 2 minutes.
Add the pork.
Add the basil.
Add the sauce.
Simmer for 1 minute and then remove from the heat.
When the noodles are finished, add them to the pork/veggie mixture using tongs. You can strain if you don't have tongs.
Simmer until the noodles absorb most of the liquid, about 1-2 minutes. The dish is ready to plate once the sauce has reached the desired consistency. From start to finish this dinner takes approximately 15 minutes. Enjoy!