200 g dried Pad Thai noodles
1 Tbsp vegetable oil
500 g pork mince
1 Tbsp ginger paste
4 cups thinly shredded green cabbage
1 carrot, peeled, thinly shredded
4 green spring onions, thinly sliced
½ cup coarsely chopped fresh coriander
⅓ cup soy sauce
fresh coriander, to garnish
- Cook noodles according to packet directions. Drain.
- Meanwhile, heat oil in a large wok over a high heat. Add pork in two batches. Stir-fry for about 2 minutes, or until changed in colour. Return all pork to wok with ginger. Stir-fry for a further 1 minute.
- Add noodles, cabbage, carrot, onions, coriander and sauce to pork in wok. Stir-fry for about 3 minutes, or until hot.
- Serve garnished with coriander sprigs.