The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Perfect pork pad Thai
This is one big bowlful of delicious goodness! Tender slices of pork, marinated in aromatic Thai flavours, are stirred into noodles with red peppers and spring onions, and given a bit of a kick with lime, coriander and chilli.
SWK: Source of fibre
SWK: High protein
Plants 5
fake away
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g pork strips
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160g green beans
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 2 shallot
- 1 pepper
- 4 spring onion
- 1 chilli
- 1 handful of fresh coriander
- 1 unwaxed lime
Nutritional Information
Calories: 535
Protein: 49g
Carbs: 71g
Fat: 5.4g
Ingredients
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 600g pork strips
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 unwaxed lime
- 4 shallot
- 2 pepper
- 8 spring onion
- 240g green beans
- 2 x chilli
- 1 handful of fresh coriander
Nutritional Information
Calories: 523
Protein: 49g
Carbs: 70g
Fat: 5.3g
Perfect pork pad Thai
This is one big bowlful of delicious goodness! Tender slices of pork, marinated in aromatic Thai flavours, are stirred into noodles with red peppers and spring onions, and given a bit of a kick with lime, coriander and chilli.
Cook time:
30 mins
Cuisine:
Thai
Food group:
Pork
Allergens: Soya, Wheat
Cooking Instructions
Sizzle & marinate the pork
- Trim any visible fat from the pork.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the pork for 3-4 mins until browned all over.
- Put the tamari, oyster sauce and ginger & garlic paste into a mixing bowl and stir well.
- Add the pork and stir to coat in the marinade, then set aside.
Prep time!
- On a separate board, peel the shallots and cut each into 6 wedges. Deseed and thinly slice the peppers. Chop two-thirds of the spring onions into 2cm pieces, then thinly slice the rest and set aside. Trim the green beans.
- Thinly slice the chillies (deseed for less heat). Chop the coriander. Juice half the lime (a whole lime for 4 portions) and cut the rest into wedges.
Soften the veg
- Return the frying pan to a medium-high heat, spritz with cooking spray and fry the shallots, peppers, chopped spring onions and green beans for 4-5 mins.
- Return the pork to the pan along with the marinade and half the chillies (to taste).
- Add the stock, pour in 150ml water (200ml for 4 portions) and stir well. Simmer for 2-4 mins, until the sauce coats the veg and the pork is cooked through.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Bring it all together
- Add the noodles, half the coriander and the squeezed lime juice (to taste) to the veg and pork, then stir and toss to coat the noodles.
- Scatter over the thinly sliced spring onions and the rest of the chillies (to taste) and coriander, and serve with the lime wedges on the side.