Pork pad Thai

Pork pad Thai

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  • 6
  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Villiera Carte Blanch

This easy pork pad Thai takes things up a level with a quick cucumber-and-radish pickle.


  • 2 T Woolworths peanut oil or stir-fry oil
  • 1 onion, finely chopped
  • 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and lemongrass
  • 500 g pork mince
  • 2 T soya sauce
  • 1 x 190 ml bottle Woolworths Blue Elephant Thai peanut sauce
  • 400 g Woolworths rice noodles, cooked
  • 4 salad onions, thinly sliced
  • 70 g raw cashew nuts, chopped
  • basil, for serving
  • coriander, for serving
  • 200 g pak choi, halved
  • For the quick cucumber-and-radish pickle, toss:
  • ½ cucumber, thinly sliced
  • 6 radishes, thinly sliced
  • 2 t fish sauce
  • 3 T rice vinegar
  • 1 t Woolworths coconut palm sugar (or brown sugar)

Cooking Instructions

1. Heat the oil in a large frying pan or wok until smoking hot. Add the onion, garlic, ginger, chilli and lemongrass. Fry for 1 minute.

2. Add the pork but don’t stir immediately; let it catch a bit, then stir. Add the soya and peanut sauces – you may need to add a touch of water – then toss in the noodles.

3. Serve the stir-fry with the pickle, salad onions, cashews, basil, coriander and pak choi.

Cook's note: Substitute pork mince with chicken.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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