Name: Spicy Pork Pad Thai with Sugar Peas, Lime & Cilantro
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 eggs; 3 cloves garlic; 1 ½ small bunches green onions (scallions); 1.02 kg lean ground pork; 3 limes; 1 ½ (227 g) pkg sugar snap peas; brown sugar; chili-garlic sauce; fish sauce; flat rice (pad thai) noodles; soy sauce

Spicy Pork Pad Thai with Sugar Peas, Lime & CilantroSpicy Pork Pad Thai with Sugar Peas, Lime & Cilantro — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 eggs

3 cloves garlic

1 ½ small bunches green onions (scallions)

1.02 kg lean ground pork

3 limes

1 ½ (227 g) pkg sugar snap peas

brown sugar

chili-garlic sauce

fish sauce

flat rice (pad thai) noodles

soy sauce

Instructions

Wash and dry the fresh produce.

Fill a large pot halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then using a strainer or colander, rinse the rice noodles under cold, running water.

Preheat a large skillet over medium-high heat.

When the skillet is hot, add pork and, breaking apart with a spoon, cook until browned and crumbly, 5-7 minutes.

Meanwhile, juice half the limes into a small bowl. Add sauces and sugar; whisk to combine.

Peel and mince garlic.

Slice peas and green onions crosswise into ¼-inch pieces at an angle.

Add garlic and vegetables to the skillet and cook, stirring frequently, until they begin to soften, about 5 minutes.

Push pork and veggies to the edge of the skillet and crack eggs in the center. Scramble until eggs are lightly set, then mix in with the pork and veggies.

Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add cilantro to the skillet, reserving some for garnish. Remove from heat.

Return noodles to the pot. Place over medium heat and add sauce, veggies, and meat. Stir until coated and warmed through, 3-5 minutes.

Cut remaining limes into wedges.

To serve, divide Pad Thai between bowls and garnish with remaining cilantro and lime wedges.

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