Thai-Style Pork Chops over Drunken Noodles
with Sautéed Carrots & Asian Greens
Cooking time
25 minutes
Servings
4
Calories
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
Strainer
Oil
Salt
Total Fat
11 g
Saturated Fat
3 g
Sodium
1980 mg
Total Carbs
88 g
Sugars
8 g
Protein
42 g
Fibres
5 g
Preparation
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.
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.
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.
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.
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.
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.
