The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Pork Pad Kee Mao

Per Serving
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)
basil
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!
