Pad Ped Pork
A quick and spicy Thai-inspired stir-fry with tender pork, crisp bell peppers, and a savory chili sauce, finished with a soft egg. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork (thinly sliced)
- 1 large bell pepper (sliced)
- 4 stalks green onions (cut into 2-inch pieces)
- 2 large eggs
- 3 tbsp chili sauce (e.g., sriracha or Thai chili paste)
- 2 tbsp vegetable oil
Instructions
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the 1 lb sliced pork and stir-fry until browned and cooked through, about 4-5 minutes. Remove pork to a plate.
- 2
Add the remaining 1 tbsp oil to the pan. Add the 1 sliced bell pepper and stir-fry until crisp-tender, about 2-3 minutes. Push peppers to one side.
- 3
Crack the 2 eggs into the empty side of the pan. Scramble them until just set, about 1 minute, then mix with the peppers.
- 4
Return the pork to the pan. Add the 3 tbsp chili sauce and 4 stalks of green onions. Stir-fry everything together until the sauce coats all ingredients and the onions are wilted, about 1-2 minutes. Serve hot.
- 5
Taste and add a pinch of salt or extra chili sauce if you like it spicier.
Tools you’ll need
- Wok or large skillet
- Spatula
- Cutting board
- Knife
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