Lunch: Pad Thai with Pork

An easy, homemade version of the classic Thai dish.

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Pad Thai with Pork

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3/4 tablespoon green onions, thinly sliced
1/2 tablespoon crushed red pepper flakes, or to taste
4 cloves garlic, minced
1/4 cup peanut oil, divided
3 tablespoons sugar
1/4 cup fresh lemon juice
1/4 cup Thai fish sauce
1 lb pork loin, thinly sliced strips
1 tablespoon cornstarch
1 tablespoon dark sesame oil
6 oz medium dry rice stick noodles
3 eggs, beaten
1 cup fresh bean sprouts
1/2 cup roasted peanuts, finely chopped
1 lime, cut into wedges
1/4 cup fresh cilantro

Instructions

In a bowl of hot water, soak the dry rice noodles until softened, about 30 to 45 minutes. Drain and set aside. In a medium-mixing bowl, whisk the sesame oil and cornstarch. Add the pork and toss well.
In a small mixing bowl, whisk the fish sauce, lemon juice and sugar. Set aside.
Preheat a wok or large skillet over high heat. Pour in half the peanut oil and heat (but do not bring oil to smoking point). Add pork and cook until cooked through, about 2 minutes. Remove pork and set aside.
Reheat wok or skillet and pour in the remaining peanut oil. Add the garlic, crushed red pepper flakes and green onions. Cook until soft and fragrant, about 1 minute. Slowly add the eggs, stirring constantly. Once cooked, add the drained noodles, fish sauce mixture and cooked pork. Toss until combined.
Transfer the Pad Thai to a serving platter and top with bean sprouts, peanuts, lime wedges and cilantro leaves. Serve immediately.

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