Instant Pork and Shrimp Pad Thai

Pad Thai is one of my favorite Thai dishes. I instantly fell in love with this dish when we ate in a Thai restaurant when we attended an exhibit in Thailand in 2018. It’s sweet, savory and a little tangy. It’s just that everything just compliment each other.

I made a pad Thai before but of course it is not authentic. I just used ingredients that I have in our pantry. You can check out Pad Thai a la Kusina ni Teds here.

Several weeks ago, I stumble upon this online shop selling this bottled pad Thai sauce and instantly bought it to try. Well, this is it! My dad bought a block of tofu and bean sprouts and saw these shrimps in our freezer which I think my mom is planning to cook pancit. Sorry mom, the shrimp will go to the pad Thai. We also have pork in the freezer and thought of, this should go as well into the pad Thai. So, this is a pork and shrimp pad Thai.

Since the flavorful pad Thai sauce is ready made, everything should be easy right? This pork and shrimp pad Thai is so easy to prepare. Simply simmer the pork until tender and sauté everything. Add the sauce and noodles and that’s it.

Oh yeah! Before I forgot, the authentic pad Thai uses rice noodles but in my case I use pancit bato noodles from Bicol, which my mom bought several weeks ago when she went Bicol tripping. So, this is not an authentic pad Thai and this is a lazy version from someone who is craving for pad Thai.

Ingredients

5 cups	Water
250 grams	Pancit Bato Noodles
3 cups	Water
200 grams	Pork Ribs
150 grams	Pork Loin, thinly sliced
2 Tablespoons	Cooking Oil
250 Grams	Shrimps
2 Tablespoons	Cooking Oil
4 pieces	Eggs, lightly beaten
2 Tablespoons	Cooking Oil
1 cup	Diced Tofu
227 grams	Konokwan Pad Thai Paste
2 cups	Bean Sprouts
	Salt and Pepper to taste
	Green Onions, chopped

Procedure

Boil Water and add pancit bato noodles.  Cook until aldente.  Rinse with water and drain.  Set a side.

Combine water, pork ribs and pork loin.  Boil and simmer for an hour or until the meat is tender.  Add more water if necessary.

When the meat is tender, continue simmering until the water dries out and add the cooking oil.  Stir fry the meat until slightly brown.

Add the shrimps and continue stir frying until the shrimps are cooked.  Set a side.

Add the cooking oil and cook the eggs with continuous stirring.  When the eggs are done, chopped it up using your wooden spatula.  Set a side.

Stir fry the diced tofu in the remaining cooking oil until the tofu is slightly brown in color. 

Toss in the pork and shrimps.  Add the pad Thai paste and pancit bato noodle and stir fry for 3 minutes.

Toss in the bean sprout and season with salt and pepper to taste.

Garnish with chopped green onions and eggs.