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POrk and Shrimp Pad Thai

Pork and Shrimp Pad Thai

Kusina ni Teds
This is unauthentic Pork and Shrimp Pad Thai.  Simply use a bottled pad Thai sauce and Filipino pancit bato noodles instead of the rice noodles.


  • 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 gram Konokwan Pad Thai Paste
  • 2 cups Bean Sprouts
  • Salt and Pepper
  • Green Onion Chopped


  • 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 tir 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 fry for 3 minutes.
  • Toss in the bean sprout and season with salt and pepper to taste.
  • Garnish with chopped green onions and eggs.