Pork Pad Thai
1 cup thinly sliced pork tenderloin
2 Tablespoon oil
1 large oil
½ bunch green onions
1 cup julienne carrot
1 cup bean sprouts
¼ cup chopped peanuts
½ package rice noodles or fettuccine
¼ cup creamy peanut butter
¼ cup soy sauce
2 garlic cloves
2 Tablespoons honey
2 Tablespoon rice wine vinegar
2 Tablespoon sesame oil
2 Tablespoon sriracha
1 Tablespoon chopped ginger
½ cup cold water
Put the ingredients for the sauce in a blender or food processor and blend into a slurry. Set aside.
Set up your mise en place with the egg, oil, green onions, bean sprouts, peanuts, and shredded carrots.
Trim and thinly slice the pork tender loin and place in a large bowl and set into your mise en place.
Add the oil to a large skillet and cook the pork on both sides until it begins to curl up. Remove from pan and set aside
Add the egg into the pan, and scramble until cooked
Add the pork back into the pan along with the green onions and stir well
Add about half of the pad Thai sauce into the skillet and stir together until everything is covered with the sauce.
Add he cooked and drained fettuccine noodles into the skillet and incorporate them to cover everything with the sauce. You may add more sauce as needed
Plate and garnish with the peanuts, sprouts, carrots and remaining green onions