Monthly Recipe July 2016

Pork Pad Thai

 

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Serves 2 (as a main)

 

80g dried rice stick noodles

1 tsp olive oil

100g broccoli, cut into small pieces

½ red capsicum, cut into short, thin strips

200g Woolworths Heart Smart Australian Pork Mince

1 clove garlic, crushed

50g egg, lightly whisked

Freshly squeezed juice of 1 large lime

3 tsp sweet chilli sauce or gluten-free sweet chilli sauce

3 tsp salt-reduced soy sauce or gluten-free soy sauce

½ cup coriander leaves

1 cup bean shoots

1 Tbsp unsalted peanuts, coarsely chopped

 

 

1 Cook noodles in a medium saucepan of boiling water over a high heat for 5-7 minutes or until tender. Drain well and rinse under cold water, set aside.

 

2 Meanwhile, heat the oil in a large wok over a high heat. Add broccoli, capsicum, pork and garlic. Stir-fry for 3 minutes or until vegetables are tender-crisp and mince is cooked. Add noodles and egg. Cook, tossing until mixture is well combined and egg is just set.

 

3 Add lime juice, chilli sauce and soy sauce to wok. Toss to combine. Add coriander and bean shoots and toss to combine. Sprinkle with peanuts and serve.

 

Cook’s Tip: If you’re not a fan or pork, simply replace it with 300tg green prawns, peeled, deveined and finely chopped. The lime juice can be substituted with lemon juice.

 

 

Recipe from the Better Homes and Gardens Diabetic Living May/June 2016, Issue 63