Pad Thai Pig Ears Recipes

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EASY PAD THAI



Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.

PAD THAI PIG EARS



Pad Thai Pig Ears image

Make and share this Pad Thai Pig Ears recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 25m

Yield 3 serving(s)

Number Of Ingredients 18

2 cups fish sauce
1/2 cup dried baby shrimp
1 cup lime juice
1 cup distilled white vinegar
1 1/4 quarts pork stock
2 cups sugar
1 cup sambal oelek chili sauce
1 lb tamarind pulp, seedless
3 ounces garlic, Chopped
1/2 ounce dried Thai chiles
pig, ears Cartilage intact, julienned
whole fresh cilantro stem
whole mint sprig
chopped scallion
toasted peanuts (gently broken)
lime
mung bean sprouts
whipped egg

Steps:

  • For the Pad Thai Chili Sauce:.
  • Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
  • For the pig ears:.
  • Flash fry the pig ears after dredging in 'Oyster' flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.).
  • Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
  • Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the "Pig Ear Pad Thai".

Nutrition Facts : Calories 1116.5, Fat 1.4, SaturatedFat 0.5, Sodium 16343.3, Carbohydrate 269.2, Fiber 14, Sugar 238.2, Protein 18.4

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