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! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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