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Pad Thai with Crispy Pork Belly
45 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
850 kcalCalories
30 gProtein
70 gCarbs
45 gFat

Per serving · Approximate values estimated by AI

DinnerFestive

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.

Ingredients

Servings4
  • 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. 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. 2

    Soak rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain well.

  3. 3

    In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and sriracha/chili paste. Set aside.

  4. 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. 5

    Add another 1 tbsp of oil to the wok. Add garlic and shallots and stir-fry until fragrant.

  6. 6

    Add the drained noodles and the sauce mixture. Stir-fry for 2-3 minutes, tossing to coat.

  7. 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. 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. 9

    Stir in half of the crushed peanuts. Season with salt and pepper to taste.

  10. 10

    Serve immediately, garnished with remaining crushed peanuts, fresh cilantro, and lime wedges.

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