Crispy Pork Noodles ( Pad Kee Mao)

Tue, 11 June 2019

Chef Aisling Larkin is in the kitchen this evening with this delicious recipe.

Ingredients

• 400g pork fillet
• 2 eggs
• 100g corn flour
• 1 litre oil for deep-frying
• 300g mixed stir-fry vegetables ( peppers, broccoli, Chinese white cabbage, red cabbage, baby spinach, beansprouts )
• 4 cloves garlic
• 1 cm fresh ginger
• Rapeseed spray oil
• 200g soba noodles
• 200g courgette noodles ( zoodles )
• 2 tbsp fish sauce
• 4 tbsp oyster sauce
• 2 tbsp teriyaki sauce ( soy sauce will be fine )
• 1 chicken stock cube
• 1 tsp sugar
• Fresh herbs - basil, mint & coriander
• Limes
• Peanuts

 

 

Method

1. Mise en Place ( prepare everything first ) - slice and dice the vegetables. Slice the pork fillet into thin strips.
2. To make the crispy batter - put the cornflour in a bowl, crack in the eggs and whisk.
3. Boil the water and cook the noodles until tender. Drain and set aside.
4. Heat the oil.
5. Heat up the wok -  spritz with spray oil.
6. Stir-fry the vegetables until tender.
7. Dip the pork in the batter and deep fry for 4/5mins. Remove with a slotted spoon and drain on kitchen paper. Keep warm in an oven.
8. Add the noodles into the vegetables. Add in all the ingredients for the sauce, toss and warm through.
9. Stir in the fresh herbs.
10. Serve in a big bowl with the pork strips on top. Garnish with fresh herbs.