Also known as Moo Pad King, this dish is especially good made with a combination of fresh mushrooms -- try brown mushrooms, oyster mushrooms, shiitakes, or thinly sliced portabello mushrooms.
15 min
PREP TIME
15 min
COOK TIME
290
CALORIES
13
INGREDIENTS
INGREDIENTS 4 SERVINGS
- 2 tablespoon (30 milliliter) vegetable oil
- 1/2 cup (125 milliliter) coarsely chopped red onion
- 2 tablespoon (30 milliliter) finely chopped garlic
- 1 tablespoon (15 milliliter) brown sugar
- 1/2 teaspoon (2 milliliter) Sea Salt Grinder
- 2 to 3 tablespoon (30 to 45 milliliter) fresh lime juice
- 2 tablespoon (30 milliliter) Roasted Red Chili Paste
- 1 tablespoon (15 milliliter) Fish Sauce
- 3/4 pound (375 gram) boneless pork loin, cut into thin strips
- 2 cups (500 milliliter) mushrooms slices
- 1 cup (250 milliliter) red bell pepper, thinly sliced
- 1/4 cup (50 milliliter) coarsely chopped basil
- 2 tablespoon (30 milliliter) Thai Chili and Ginger Sauce
Preparation
- 1 In large skillet or wok, heat oil medium-high heat. Add onion, garlic, sugar and salt; stir fry 2 to 3 minutes or until onion is tender and garlic begins to turn golden. Add lime juice, red chili paste and fish sauce; mix well.
- 2 Add pork; stir fry 3 to 5 minutes or until pork is no longer pink. Add mushrooms and bell pepper; stir fry 3 to 5 minutes until bell pepper is tender-crisp. Add basil and chili sauce, if a spicy kick is desired. Serve immediately.
