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| Healthy Pork Pad Thai |
Healthy Pork Pad Thai
Again I'm going with the healthy theme, this is a great dish I made up to utilise some of the absolutely delicious organic veggies I purchased. You can add whatever vegetables you like to this Pad Thai, and if you don't like pork you can always use chicken instead. This is a great way to get more serves out of a small amount of meat, and cramming as many veggies as possible into your meal.
You will need.. (serves 4)
2 trimmed pork cutlets (again, free range), use any kind of pork you like, I opted for cutlets and trimmed off the fat for a leaner cut of meat (you could just buy the eye fillet if you like, 300gr would suffice)
For the pork rub...
1/2 tsp peppercorns
1/2 tsp coriander seeds
1 large garlic clove
2 tsp lemongrass (1 inch piece of stalk)
1/4 tsp dried chilli flakes (or fresh chilli if you prefer)
For the stir fry...
1 packet Pad Thai rice noodles
2 tsp peanut oil (feel free to use coconut or an alternative oil if you have an allergy)
1/4 head broccoli
1/2 red capsicum, deseeded and membrane removed
1 small carrot
1 celery stick
1/2 bunch of coriander
150gr sugar snap peas
1 radish
1 garlic clove
1 lemon
1 tsp fish sauce
2 tsp organic soy sauce (Kikkoman* or other brand is fine)
1/4 cup peanuts, roughly chopped (omit if desired)
Method...
1. Combine all the rub ingredients in a mortar and pestle and bash until a smooth paste. Rub all over pork and allow to marinate for one hour.
2. Wash all vegetables, trim the broccoli into bite-sized florets- keep some of the stalk too for nice crunchy bits, slice the capsicum, peel and cut carrot into 1-2 inch lengths, de-string the sugar snaps and cut in half, slice the celery and radish, thinly shave the garlic. Wash coriander and roughly chop.
3. Transfer the rice noodles to a large bowl, then boil some water in the kettle and pour over the noodles to cover. Leave to soak for 1-2 minutes until softened, then drain and run cold water over them to stop the cooking process.
4. Heat a barbecue char-grill plate (or use a frypan if you don't have a barbecue) on high. Rub a little oil on the pork, then place on the hot grill. Cook on either side for 3-5 minutes (it doesn't have to be cooked through), remove, transfer to a plate, cover with foil and rest for 5 minutes. Once rested, slice into thin strips, trim off any excess fat.
5. Meanwhile, heat peanut oil in a wok on high. Add the vegetables and quickly sauté for 30 seconds (you want to keep them a little bit crunchy). Add the garlic, stir, then add the fish sauce, soy and the juice of half the lemon. Turn off the heat, add the noodles, coriander, peanuts and sliced pork, then stir to coat.
6. To serve, use tongs to divide into bowls, sprinkle with extra coriander and peanuts, and serve with a wedge of lemon.
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