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Pork and egg pad thai

A recipe from the Good Food collection.


Pork and egg pad thai
Pork and egg pad thai
  • 400 g (14 oz) fresh rice noodles
  • 2 tablespoons peanut oil
  • 200 g (7 oz) firm tofu, cut into 2 cm (¾ inch) chunks
  • 2 garlic cloves, crushed
  • 1 large pork fillet (about 400 g/14 oz), trimmed and very thinly sliced
  • 2 eggs
  • 125 g (4½ oz/½ cup) pad Thai paste
  • 1 tablespoon shaved palm sugar (jaggery)
  • 2 tablespoons lime juice
  • 80 g (2¾ oz/½ cup) chopped roasted peanuts
  • 4 spring onions (scallions), sliced
  • 100 g (3½ oz/1 cup) bean sprouts, trimmed
  • 1 large handful coriander (cilantro) leaves
  • lemon wedges, to serve


1. Place the noodles in a large heatproof bowl. Pour in enough boiling water to cover, then leave to soak for 3–4 minutes, or until softened. Loosen with chopsticks or tongs, then drain well and set aside.

2. Meanwhile, heat half the oil in a wok over medium–high heat. Add the tofu and garlic and stir-fry for 2–3 minutes, or until golden. Remove with a slotted spoon and drain on paper towels.

3. Heat the remaining oil in the wok over high heat. Add the pork in batches and stir-fry for 4–5 minutes, or until the pork is just cooked, removing each batch to a bowl.

4. Lightly beat the eggs, then add to the wok and cook without stirring for 1–2 minutes, until just set. Break the omelette up a bit, then return the tofu and the pork mixture to the wok. Add the noodles, pad Thai paste, sugar and lime juice and toss well to combine.

5. Remove the wok from the heat and toss the peanuts, spring onion, bean sprouts and coriander through the noodle mixture. Divide among warm bowls and serve with lemon wedges.

Main ingredient:
Pork, Eggs
Lunch, Dinner, Main-course

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