- 8 ounces wide (pad thai) rice noodles
- 8 ounces pork tenderloin, thinly sliced
- 3 tablespoons soy sauce
- 3 tablespoons rice wine or cooking sherry
- 1/2 cup low-sodium chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, chopped
- 1 tablespoon finely chopped fresh ginger
- 3 scallions, white and light green parts, finely chopped
- 7 ounces snow peas, trimmed
- calories 369
- fat 7 g
- satfat 1 g
- protein 18 g
- carbohydrate 60 g
- fiber 4 g
- cholesterol 37 mg
- sodium 814 mg
How to Make It
Place rice noodles in a bowl, cover with hot tap water, and let stand 8 to 10 minutes. Drain, allowing some water to cling to noodles.
Combine pork, 1 Tbsp. soy sauce and 1 Tbsp. rice wine in a bowl and toss to coat. Whisk together remaining 2 Tbsp. soy sauce, remaining 2 Tbsp. rice wine, broth, cornstarch and sesame oil in a medium bowl.
Warm vegetable oil in a large nonstick skillet or wok over high heat. Add pork and stir-fry until cooked through, 2 to 3 minutes. Transfer to a bowl. Add garlic, ginger and scallions to skillet and stir-fry until fragrant, about 30 seconds. Add snow peas and 1/2 cup water to skillet, cover and cook until just tender, 4 to 5 minutes.
Add noodles, pork and chicken-broth mixture to skillet and cook, stirring, until noodles are heated through and coated, 3 to 4 minutes. Serve immediately.