Pad Thai with Pork Recipe

Name: Pad Thai with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces medium, dry rice stick noodles; 1 tablespoon dark sesame oil; 1 tablespoon cornstarch; 1 pound pork loin, thinly sliced strips; 1/4 cup Thai fish sauce; 1/4 cup fresh lemon juice; 3 tablespoons sugar; 1/4 cup peanut oil, divided; 4 garlic cloves, minced; 1/2 tablespoon crushed red pepper flakes, or to taste; 3/4 tablespoon green onions, thinly sliced; 3 eggs, beaten; 1 cup fresh bean sprouts; 1/2 cup roasted peanuts, finely chopped; 1 lime, cut into wedges; 1/4 cup fresh cilantro leaves

Servings: persons

6 ounces medium, dry rice stick noodles
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1 pound pork loin, thinly sliced strips
1/4 cup Thai fish sauce
1/4 cup fresh lemon juice
3 tablespoons sugar
1/4 cup peanut oil, divided
4 garlic cloves, minced
1/2 tablespoon crushed red pepper flakes, or to taste
3/4 tablespoon green onions, thinly sliced
3 eggs, beaten
1 cup fresh bean sprouts
1/2 cup roasted peanuts, finely chopped
1 lime, cut into wedges
1/4 cup fresh cilantro leaves

1
In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes.
2
Drain and set aside.
3
In a medium mixing bowl, whisk the sesame oil and cornstarch.
4
Add the pork and toss well.
5
In a small mixing bowl, whisk the fish sauce, lemon juice and sugar.
6
Set aside.
7
Preheat a wok or large skillet over high heat.
8
Pour in half the peanut oil and heat (but do not bring oil to smoking point).
9
Add pork and cook until cooked through, about 2 minutes.
10
Remove pork and set aside.
11
Reheat wok or skillet and pour in the remaining peanut oil.
12
Add the garlic, crushed red pepper flakes and green onions.
13
Cook until soft and fragrant, about 1 minute.
14
Slowly add the eggs, stirring constantly.
15
Once cooked, add the drained noodles, fish sauce mixture and cooked pork.
16
Toss until combined.
17
Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves.
18
Serve immediately.

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 ounces medium, dry rice stick noodles, 1 tablespoon dark sesame oil, 1 tablespoon cornstarch, 1 pound pork loin, thinly sliced strips, and more.

Yes, Pad Thai with Pork falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai with Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions