Pulled Pork Pad Thai

• Sauce
• peanut butter↗1⁄2 cup
• water↗1⁄2 cup
• soy sauce↗1⁄3 cup
• brown sugar↗1⁄4 cup
• minced garlic1⁄4 cup
• Worcestershire sauce↗1 tablespoon
• juice of large lime1
• crushed red pepper flakes↗

  (to taste)

• Stir Fry
• pulled pork20 ounces
• Thai rice noodles↗16 ounces
• minced garlic1⁄4 cup
• bean sprouts2 cups
• julienned carrots2 cups
• cups julienned orange bell peppers2
• cup scallion, sliced very thinly↗1⁄2
• cup roasted unsalted peanuts↗1⁄2
• cup shredded cilantro1⁄4
• cup avocado oil↗1⁄4

Step-by-step instructions

1. 1

   Mix all sauce ingredients in a large bowl, whisk thoroughly, and set aside.

2. 2

   Bring a gallon of water to boil, then take off heat.

3. 3

   Soak noodles in hot water, cover with lid, then strain after 7 minutes.

4. 4

   Heat avocado oil in large pan or wok.

5. 5

   Add julienned (or splintered) carrots, stir-fry for 3-4 minutes.

6. 6

   Add julienned bell pepper to pan, continue stir-frying for 4-5 minutes.

7. 7

   Add pulled pork, sprouts, and noodles to pan simultaneously, and continue stir-frying for 3-4 minutes. Additional oil may be needed.

8. 8

   Take pan off heat, whisk sauce briefly, then add sauce, scallions, and peanuts to pan. Mix thoroughly.

9. 9

   Add back to heat, continue mixing thoroughly and bringing sauce-covered ingredients up to serving temperature.

10. 10

    Divide pad thai into bowls, and top with shredded cilantro.

11. 11

    Dish pairs well with plum wine or medium-sweet white wines.