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Shrimp and Pork Belly Pad Thai - Spring Roll Style

Author: Maika
This is a mash-up of Shrimp and Pork Belly Vietnamese Spring Rolls with Thai Pad Thai, creating a sweet, spicy, and tangy noodle dish with fresh bean sprouts, napa cabbage, red bell pepper, carrots, scallions, and cucumber. The noodles and vegetables are dressed in a spicy chili garlic peanut sauce and garnished with toasted peanuts tossed in fresh basil and mint.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 6 servings
Course: Seafood
Cuisine: Thai, Vietnamese, Asian, South East Asian, South Asian
Keyword: 30 Minute Meal, Dinner, Egg Free, Gluten-Free, Healthy, Main Meal, One Pot Meal, Pasta, Pork, Red Meat, Shrimp, Spicy, Spring, Stir-fry, Summer, Vegetables
Calories: 572kcal

Ingredients

Peanut Lime Chili Sauce

  • ¼ cup creamy or chunky peanut butter
  • ¼ cup fresh lime juice
  • ¼ cup packed brown sugar
  • ¼ cup fish sauce
  • 1 tablespoon garlic chili sauce

Spring Roll Pad Thai

  • 8 ounces rice stick noodles medium
  • 14 ounces small napa cabbage about half of large
  • 2 medium carrots peeled
  • 1 medium red bell pepper
  • 2 cups bean sprouts rinsed and dried
  • 12 scallions 1 bunch
  • 8 basil leaves
  • 8 mint leaves
  • ½ cup peanuts crushed
  • 2 tablespoons avocado oil
  • 4 ounces pork belly
  • 5 garlic cloves
  • 1 pound shrimp shelled and deveined
  • 2 small Persian cucumbers

Garnish

  • 1 lime wedges

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Soak the Noodles: Before gathering everything to prep, soak the noodles as instructed on the package. This takes about 30 minutes; you will have it soaking while prepping and cooking the rest of the recipe.
  • Prepare the Peanut Sauce: Combine the peanut butter, lime juice, brown sugar, fish sauce, and garlic chili sauce and set aside.
  • Prepare the Vegetables: Cut the cabbage, carrots, and red bell pepper into thin strips. Then, separate the scallions in half where the white and green meet, cut the green scallions into thirds, and add them to the vegetables. Finally, cut the white scallions into halves and set them aside.
  • Prepare the Herbs: Chop the mint and basil together and set it aside.
  • Prepare the Pork Belly and Garlic: Cut the pork belly into 2-inch-long strips. Note that it is easier to cut when thawed halfway. Then, chop the garlic and set it aside.
  • Toast the Peanuts: Heat the wok on medium heat and have a medium bowl ready. Add peanuts to the hot wok and stir to brown evenly; place in the bowl, toss with herbs, and set aside.
  • Stir-fry the Vegetables: Heat the wok on medium-high heat. Then, add the oil. Next, add the carrots and stir-fry for 1 minute. Add the napa cabbage, cover, and cook for 4 minutes, stirring occasionally throughout the cooking time.
  • Add the red bell pepper, half of the bean sprouts, and the green part of the scallions; cover for 2 minutes to sweat. Then, remove them and set them aside in a bowl.
  • Cook the Pork Belly and Scallions: Wipe out the excess liquid and heat the wok on medium-high heat.
  • Then, add and cook the pork belly and the white scallions. If the pork belly is sticking, let it cook for a bit more to release it. Then, scrape the bottom and combine both ingredients well. Allow them to brown, letting them sit for 30 seconds at a time before stirring.
  • After 4 minutes, most of the pork and scallions will be browned. Add the garlic and stir-fry for 1 minute.
  • Finish the Pad Thai: Add the shrimp and stir fry until the side of the shrimp turns opaque and pink. Then, add the (drained) noodles and cook until wilted halfway through. If the bottom of the wok is dry and feels like it is about to burn, add the liquid from the stir-fried vegetables to loosen up the stuck food bits.
  • Add the stir-fried vegetables, cucumber, and peanut sauce and heat up. Once the pad Thai is hot, immediately remove it from the heat and plate up.
  • Finish the Plating: Garnish the side of the pad thai with bean sprouts and lime wedges and sprinkle the herbed nuts on top.

Nutrition

Calories: 572kcal | Carbohydrates: 59g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 135mg | Sodium: 1143mg | Potassium: 889mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4593IU | Vitamin C: 62mg | Calcium: 184mg | Iron: 3mg
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