Clean Brown Rice Pork Pad Thai Recipe - Clean Eating Magazine

Brown Rice Pork Pad Thai

Take a tip from Thai street vendors and have all your ingredients lined up next 
to the stove so you can 
work quickly and continue 
to move the ingredients around in the wok nonstop. Unsalted peanuts would 
make a crunchy topper to 
this dish for added texture.
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Brown Rice Pork Pad Thai image

Learn about common Thai ingredients and how to use them.

Ingredients

  • 8 oz brown rice 
Pad Thai noodles
  • 2 tbsp tamarind purée
  • 1 tbsp fish sauce
  • 1 tbsp date sugar
  • 1 1/2 tbsp coconut oil
  • 2 large cloves garlic, 
thinly sliced
  • 1 to 2 red Thai chile peppers, finely chopped
  • 8 oz pork loin cutlets, trimmed and cut into ½-inch-wide strips
  • 2 cups chopped baby 
bok choy
  • 1 small red bell pepper, 
cut into thin strips
  • 2 large eggs, beaten
  • 1/2 cup thinly sliced green onions, divided
  • 1 cup fresh bean 
sprouts, divided
  • 1 tbsp dried shrimp, coarsely chopped
  • 1/4 cup chopped 
fresh cilantro
  • 1 lime, cut into quarters

Preparation

  1. In a large bowl, combine noodles with enough very hot tap water to cover. Soak until pliable, about 30 minutes. Drain and set aside.
  2. In a small cup, combine tamarind, fish sauce, sugar and 1 tbsp hot water and stir to dissolve; set aside near the stove.
  3. In a wok or large sauté pan on medium-high, heat oil. Add garlic and chile pepper and stir-fry until fragrant, 10 seconds. Add pork and stir-fry for 1 minute. Add bok choy and bell pepper and stir-fry until tender, 2 minutes.
  4. Push meat and vegetables to the side of the wok. Add eggs and stir-fry until just cooked, 1 minute.
  5. Add noodles and fish sauce mixture to the wok and stir-fry everything together until the noodles sear in places and soften a little, 1 to 2 minutes. Add ¼ cup onions, ½ cup bean sprouts and dried shrimp and stir-fry for 1 minute. Divide among bowls and top with remaining ¼ cup onions, ½ cup bean sprouts and cilantro. Serve with lime wedges.

Nutrition Information

  • Serving Size: 12/3 cups
  • Calories: 406
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 133 mg
  • Fat Content: 11 g
  • Fiber Content: 6 g
  • Protein Content: 22 g
  • Saturated Fat Content: 6.5 g
  • Sodium Content: 400 mg
  • Sugar Content: 8 g
  • Polyunsaturated Fat Content: 1 g