Per serving · Approximate values estimated by AI
Pad Thai with Crispy Pork Belly
80% authentic · Thai
A richer, more indulgent take on Pad Thai, featuring the savory crunch of crispy pork belly alongside the classic noodle stir-fry.
Ingredients
- Dried flat rice noodles8 oz
- Pork belly, skin on1 lb
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced1/4 cup
- Bean sprouts2 cups
- Garlic chives, cut into 2-inch lengths1/2 cup
- Tamarind paste3 tbsp
- Dark soy sauce2 tbsp
- Fish sauce2 tbsp
- Palm sugar2 tbsp
- Chili flakes1 tsp
- Vegetable oil3 tbsp
- Roasted peanuts, crushed1/4 cup
- Lime wedges, for serving4
- Fresh cilantro, for garnish1/4 cup
- Saltto taste
- Water1/4 cup
Steps
- 1
Score the skin of the pork belly. Rub with salt and roast at 400°F (200°C) for 30-40 minutes until skin is crispy. Let cool slightly, then cut into bite-sized cubes.
- 2
Soak rice noodles in warm water for 20-30 minutes until pliable. Drain well.
- 3
In a small bowl, whisk together tamarind paste, dark soy sauce, fish sauce, palm sugar, chili flakes, and 1/4 cup water. Set aside.
- 4
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add garlic and shallots and stir-fry until fragrant.
- 5
Add the drained noodles and the sauce mixture. Stir-fry for 2-3 minutes, tossing to coat the noodles.
- 6
Push noodles to one side. Add the remaining 2 tbsp oil and crack the eggs into the empty space. Scramble until almost set, then mix with the noodles.
- 7
Add the crispy pork belly, bean sprouts, and garlic chives to the wok. Stir-fry for another 2-3 minutes until bean sprouts are tender-crisp.
- 8
Season with salt if needed. Serve immediately, garnished with crushed peanuts, cilantro, and lime wedges.
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