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Title: Easy Pad Thai
Categories: Pasta, Pork, Vegetables, Herbs, Nuts
Yield: 4 servings

4 oz Uncooked thick rice noodles
1/2 lb Pork tenderloin; in
- matchsticks
2 ts Oil
2 Shallots; thin sliced
2 cl Garlic; minced
1 lg Egg; lightly beaten
3 c Coleslaw mix
4 Green onions; thin sliced
1/3 c Rice vinegar
1/4 c Sugar
3 tb Soy sauce
2 tb Fish sauce
1 tb Chile-garlic sauce
1 tb Lime juice
2 tb Chopped salted peanuts
Chopped fresh cilantro
- leaves
Lime wedges
Fresh bean sprouts

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry pork in oil
over high heat until lightly browned; remove and set
aside. Add shallot to pan and cook until tender, about 1
minute; add garlic and cook 30 seconds. Make a well in
the center of the onion mixture; add egg. Stir-fry for
1-2 minutes or until egg is completely set.

Add the coleslaw mix, green onions, vinegar, sugar, soy
sauce, fish sauce, chili garlic sauce, lime juice and
peanuts; heat through. Return pork to pan and heat
through. Drain noodles; toss with pork mixture. Garnish
with cilantro, additional peanuts, lime wedges and bean
sprouts.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... If you're going to batter fry a thing, it might as well be a fish.
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