Ingredients

The following ingredients have 4 Servings
  • 1/2 cup peanut butter (creamy)
  • 1/4 cup seasoned rice vinegar
  • 2 Tablespoons fish sauce
  • 1/4 Cup coconut milk
  • 8 ounces Pad Thai Noodles
  • 1 tablespoon Asian sesame oil
  • 1 pound ground pork (browned)
  • 2 jalapeños (stemmed, seeded and sliced into thin rounds)
  • 2 medium carrots (grated)
  • 2 cups green cabbage (very thin sliced)
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup starchy water (from cooked noodles)
  • Cilantro for garnish
  • Lime wedges (for serving)

Instruction

  • In a large bowl, whisk the peanut butter, vinegar, fish sauce, sesame oil, coconut milk until smooth. Set aside. Use a large bowl, because you're going to add vegetables, pork and noodles later.
  • Heat a fry pan over medium high heat. Add the ground pork and cook, stirring to break up the meat. Cook until cooked through. Set aside.
  • Bring a large pot of salted water to a boil. Add the Pad Thai noodles and cook, stirring often, until just tender, about 5 minutes or according to package directions. Reserve 1/4 cup of the starchy water before draining noodles.
  • Add the drained noodles, pork, jalapeños, carrots, cabbage, and toss gently with the peanut sauce. Add the reserved starchy pasta water and red pepper flakes stir well.
  • Garnish with cilantro and serve with lime wedges on the side.