Honeymoon PAD THAI

The photo of the recipe you see is made with 8-oz. of rice noodles instead of the glass noodles called for in the recipe.  I was in my usual hurry with no time to go to an Asian market, so I prevailed upon a local Chinese restaurant to have mercy on me & sell me 8-oz. of rice noodles.  Obviously, the recipe tastes fabulous with rice noodles also!  Next making, I will have glass noodles in my pantry for sure.

Adjust the hot peppers to your own taste.  Personally, I like it good & spicy, but not to the “molten lava state” that some Thai restaurants make.  That’s the beauty of being able to make this recipe to suit yourself!   We all absolutely love this recipe !!

3 thick-cut pork chops; sliced in thin strips, then halved
4 T. oyster sauce, divided
1 box glass noodles
2 T. soy sauce
2 T. sugar
2 T. lime juice
1 T. natural peanut butter
2 T. extra virgin olive oil
3 garlic cloves, minced
2 eggs
1 cup bean sprouts
½ cup sliced carrots or whole tiny carrots
4 green onions, sliced
2 dried cayenne peppers and/or crushed red pepper to taste (optional)
2 T. toasted peanuts; crushed, for garnish







Place the pork chop strips into a glass bowl with 2 T. of the oyster sauce, & toss to coat the pork; set aside.  Soak the glass noodles in a bowl of hot water for about 8 minutes or while mixing the first ingredients in the wok.  If the noodles want to float in the water, place a clean bowl on top of the noodles to force them under the water.  In a small glass bowl, mix the soy sauce, remaining 2-oz.of the oyster sauce, sugar, lime juice, and peanut butter until well blended.  Heat a wok or large skillet with the oil to high heat, but not smoking.  Add garlic and pork strips; then slightly reduce heat & stir-fry until the pork is done.  Add the soy sauce/ peanut butter mixture & stir-fry 1 minute.  Drain the glass noodles completely; then add to the wok & stir-fry for 1 minute.  Push all ingredients in the wok to one side & scramble the eggs on the other side. (If there isn't enough room, this can be done in another skillet.)  Shred the scrambled egg & mix with the other ingredients in the wok. Then add the bean sprouts, carrots, green onions, & peppers &/or crushed red pepper.  Stir-fry while breaking up the glass noodles with a spatula.  Serve hot, sprinkled with the crushed peanuts as garnish.  Serves 2 to 4.

Our granddaughter, Hillary, married Ben in June at The Grand Hotel Resort in Fairhope, Alabama.  It was truly a very lovely evening ceremony on the Grand Lawn beside Mobile Bay with a cool breeze coming across the Bay.  They honeymooned at resorts in Thailand, where both of them took Thai cooking classes.  This is one of their favorite recipes & now one of ours.  Hillary & Ben make a handsome couple, even when riding an elephant!  And, their beauty is much, much more than skin-deep.  Love y’all!!






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