Friday, March 13, 2009

Peanut Coconut Thai noodles with Pork

This is a recipe I made up off the top of my head while craving Pad Thai. Since I didn't have tamarind paste or fish sauce, this is what I came up with. If you like the spicy, sweet traditional Thai Satay dipping sauce, you'll love this recipe.

Peanut oil is used because it tolerates the high temperatures necessary for authentic wok cooking.

This recipe can also easily be made with beef, chicken, shrimp or tofu as you prefer.

Prep time approximately 20 minutes

Cooking time: 15-20 minutes

Serves 6

Peanut Coconut Thai noodles with Pork

1/2 pound very lean pork, thinly sliced

1/2 cup fresh lime juice

1/4 cup canned coconut milk

1/2 medium onion, sliced lengthwise

3 cloves garlic, minced

1 small carrot, diced

2 ribs of celery, sliced

1 cup bean spouts

2 green onions, sliced

2 Tablespoons fresh cilantro, minced

3 eggs

1/2 cup chopped peanuts (for garnish)

1/4 peanut oil (for cooking)


1/2 cup all natural or organic peanut butter, warmed to room temperature (I recommend
Adams brand)

1/2 cup canned coconut milk

2 Tablespoons fresh lime juice

1 Tablespoon fresh minced ginger

1/4 cup
sweet hot chili sauce

1 Teaspoon
Sriracha Garlic Hot Sauce (preferably Huy Fong brand)

1 Teaspoon dried red pepper seed (add more if you like it hot)

1 package Pad Thai noodles, OR mung bean threads OR similar Oriental noodle

Place pork in bowl with 1/2 cup lime juice and 1/4 cup coconut milk, marinating at least 1 hour prior to cooking (preferably overnight).

Blend all ingredients for sauce in a medium bowl, also allowing to marinate (again, preferably overnight).

Beat eggs until fluffy. Heat 2 TBS of the peanut oil in wok over high heat until very hot. Pour eggs into hot oil, stirring gently with cooking chopsticks until they begin to solidify. Turn over with a spatula to finish cooking; approximately 1 minute. Remove from wok to a paper towel-lined plate. Slice into small, bite-sized pieces.

Pour remaining peanut oil into wok and heat on high as before. Drain pork, then place into hot oil, stir frying until throroughly cooked. Remove pork from wok, stirring into the sauce bowl. Allow to marinate while boiling noodles and stir frying vegetables.

Bring water to a bowl in 3 quart saucepan, add noodles, cooking for 3 minutes. Drain immediately, rinsing in cold water. Return noodles to saucepan and cover them in cold water to prevent sticking.

Return wok to high heat to saute onions and garlic. Be certain not to overcook them. Toss in remaining vegetables, stir frying for 1 minute. Add sauce and meat, stirring continuously. Lastly, drain noodles thoroughly, then stir them into the wok. Turn heat to low while stirring mixture, making certain noodles are completely coated.

Garnish with the sliced scrambled egg, chopped peanuts, minced cilantro and a wedge of lime.