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Spicy Pork Pad Thai with Sugar Peas, Lime & Cilantro.

  • 1 small bunch
  • 2
  • 2 cloves
  • 1 small bunch
    green onions (scallions)
  • 1 ½ lb
    lean ground pork
  • 2
  • 1 (8 oz) pkg
    sugar snap peas
    brown sugar
    chili-garlic sauce
    fish sauce
    flat rice (pad thai) noodles
    soy sauce
  • 1
    Wash and dry the fresh produce.
    2 limes
    1 (8 oz) pkg sugar snap peas
    1 small bunch green onions (scallions)
    1 small bunch cilantro
  • 2
    Fill a medium saucepan halfway with water and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Then using a strainer or colander, rinse the rice noodles under cold, running water.
    8 oz flat rice (pad thai) noodles
  • 3
    Preheat a large skillet over medium-high heat.
  • 4
    When the skillet is hot, add pork and, breaking apart with a spoon, cook until browned and crumbly, 5-7 minutes.
    1 ½ lb lean ground pork
  • 5
    Meanwhile, juice half the limes into a small bowl. Add sauces and sugar; whisk to combine.
    ¼ cup soy sauce
    4 tsp fish sauce
    4 tsp chili-garlic sauce
    1 tsp brown sugar
  • 6
    Peel and mince garlic.
    2 cloves garlic
  • 7
    Slice peas and green onions crosswise into ¼-inch pieces at an angle.
  • 8
    Add garlic and vegetables to the skillet and cook, stirring frequently, until they begin to soften, about 4 minutes.
  • 9
    Push pork and veggies to the edge of the skillet and crack eggs in the center. Scramble until eggs are lightly set, then mix in with the pork and veggies.
    2 eggs
  • 10
    Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add cilantro to the skillet, reserving some for garnish.
  • 11
    Add noodles and sauce to the skillet. Stir until coated and warmed through, 2-4 minutes.
  • 12
    Cut remaining lime into wedges.
  • 13
    To serve, divide Pad Thai between bowls and garnish with remaining cilantro and lime wedges.