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Thai-Style Pork Chops over Drunken Noodles

with Sautéed Carrots & Asian Greens

Cooking time

25 minutes




630 /serving

This is a real family hour recipe, despite the name. While pad kee mao literally translates as “drunkard noodles,” the only thing this dish is drinking is the delicious soy-citrus sauce it’s soused in. For this slap-happy Thai-inspired meal, you’ll sear and slice plump boneless pork chops under a sesame-ginger spice blend. Carrots and Asian greens, sautéed in the same pan, set the rest of the scene when tossed with broad rice noodles. (PG rating: you may get drunk with this meal’s success.)

We will send you:

  • 600g Pork chops
  • 225g Gai lan (or yu choy)
  • 200g Carrots
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lime (or lemon)
  • 340g Rice noodles
  • 60ml Soy sauce (low sodium)
  • 9g Cornstarch
  • 60ml Oyster sauce
  • 12g Bangkok Banquet spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Oyster, Soy, Wheat

You will need:

Large high-sided pan
Large pot
Total Fat
11 g
Saturated Fat
3 g
1980 mg
Total Carbs
88 g
8 g
42 g
5 g
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Sear the pork
In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend. Add the pork chops to the pan and sear, 2 to 3 minutes per side, until nicely browned. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the pork chops rest while you prepare the next steps.
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Mise en place
While the pork sears, bring a large pot of salted water to a boil. Halve the carrots lengthwise; thinly slice crosswise on an angle. Cut off and discard the bottom inch of the gai lan stems; roughly chop the leaves and stems. Cut the lime into 6 wedges. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the carrots and sauté, stirring occasionally, 2 to 3 minutes, until beginning to soften. Add the gai lan and white bottoms of the scallions; sauté, stirring occasionally, 2 to 3 minutes, until the vegetables begin to soften. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Boil the noodles
While the vegetables cook, add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the noodles thoroughly. Rinse under cold water to prevent sticking.
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Combine the noodles
Thinly slice the seared pork. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. In a small bowl, combine the oyster sauce, soy sauce, cornstarch, juice of 2 lime wedges and ¾ cup water; season with the remaining spice blend. Add the mixture to the pan and cook, stirring frequently, 2 to 3 minutes, until thickened. Add the sliced pork* and cooked noodles; cook, stirring frequently, 1 to 2 minutes, until the pork is cooked through and the noodles are coated. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished noodles between your bowls. Garnish with the green tops of the scallions and remaining lime wedges. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.