Pork Confit Pad Thai

One of my favourite dishes is a classic Pad Thai. A traditional Thai street food Pad Thai is a stir-fry noodle dish quite often served with the addition of prawns or chicken but our Pork Confit Pad Thai version is my absolute favourite. A marriage made in heaven!

June 28, 2019
: 4-6
: 15 min
: 10 min
: 25 min
: Easy

Our Pork Confit makes a delicious alternative to chicken or prawns in this classic Pad Thai.


  • 500g pork belly confit, sliced thinly
  • 2 - 3 tbsp vegetable oil
  • ½ onion sliced
  • 2 garlic cloves, sliced
  • 1 red pepper, sliced thinly
  • 2 carrots, sliced thinly
  • 400g beansprouts
  • 300g thread fine noodles (ready to use)
  • 3 spring onions, chopped
  • 2 eggs, lightly whisked
  • 40g peanuts, toasted and chopped
  • juice of ½ lime
  • 1 tbsp chopped coriander leaves
  • soy sauce to serve (optional)
  • Sauce
  • 1 ½ tbsp tamarind puree
  • 3 tbsp dark brown sugar
  • 2 tbsp fish sauce
  • 1 ½ tbsp oyster sauce
  • 90g peanut butter
  • Step 1 Mix the sauce ingredients together in a bowl.
  • Step 2 Heat 1 tbsp oil in a large heavy based pan or wok over a high heat. Pour the whisked egg in and swirl to cover the base like a pancake. Cook for 1 minute until set. Remove and allow to cool before slicing into thin strips.
  • Step 3 Add the remaining 1 tbsp oil and add the garlic and onion, cook for 30 seconds.
  • Step 4 Add the pork confit, pepper and carrots and cook for 3 minutes.
  • Step 5 Add the bean sprouts, spring onions, noodles and the sauce. Toss gently for about 2 minutes.
  • Step 6 Serve immediately, sprinkled with the toasted peanuts, strips of egg pancake and the coriander. Squeeze over the lime juice to taste before eating. Add soy sauce if required.
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