Pad Thai with Crispy Pork Belly
80% authentic · Thai
A rich and decadent twist on Pad Thai, featuring the irresistible crunch and savory flavor of crispy pork belly alongside the classic noodle dish.
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Ingredients
- Dried flat rice noodles (Sen Lek)250g
- Pork belly, skin on300g
- Firm tofu, pressed and cubed150g
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced1/4 cup
- Bean sprouts1 cup
- Garlic chives, cut into 2-inch lengths1/2 cup
- Roasted peanuts, crushed1/4 cup
- Tamarind paste3 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Sriracha or chili paste1 tsp
- Vegetable oil3 tbsp
- Lime wedges, for serving4
- Fresh cilantro, for garnish1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare crispy pork belly: Score the skin of the pork belly. Rub with salt. Roast at 200°C (400°F) for 40-50 minutes, or until the skin is very crispy. Let cool slightly, then cut into bite-sized pieces.
- 2
Soak rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain well.
- 3
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and sriracha/chili paste. Set aside.
- 4
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add tofu and fry until golden brown. Remove and set aside.
- 5
Add another 1 tbsp of oil to the wok. Add garlic and shallots and stir-fry until fragrant.
- 6
Add the drained noodles and the sauce mixture. Stir-fry for 2-3 minutes, tossing to coat.
- 7
Push noodles to one side. Add the remaining 1 tbsp of oil and crack the eggs into the empty space. Scramble until almost cooked, then mix into the noodles.
- 8
Add the fried tofu, crispy pork belly, bean sprouts, and garlic chives. Stir-fry for another 2-3 minutes until bean sprouts are tender-crisp.
- 9
Stir in half of the crushed peanuts. Season with salt and pepper to taste.
- 10
Serve immediately, garnished with remaining crushed peanuts, fresh cilantro, and lime wedges.
