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Pad Thai Carbonara

Name: Pad Thai Carbonara
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: ½ lb wide rice noodle; ¼ cup palm sugar; ¼ cup fish sauce; ¼ cup tamarind paste; 6 oz pork belly, cubed; 1 teaspoon oil; 2 cloves garlic, minced; 2 shallots, minced; 1 teaspoon pickled turnip, optional; 1 egg; 4 oz tofu, cubed, optional; ½ bunch green onion, or chinese chives, sliced, plus more for serving; ½ cup bean sprout, plus more for serving; 1 egg yolk; lime, for serving; peanut, for serving; red thai chile, diced, for serving, optional

By Tasty1 hr4 servings

A fusion of two classic dishes, this creamy carbonara-inspired Pad Thai is made with bacon, Parmesan cheese, and egg yolks.

Instructions

1
Soak rice noodles in room temperature water 30 minutes prior to cooking.
2
In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
3
Heat a cast-iron pan or wok over high heat.
4
Add pork belly and sear for about 3 minutes.
5
Add oil, minced garlic, shallots, and turnips, and stir to incorporate.
6
Move the pork belly to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
7
Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
8
Add 2 or 3 tablespoons of the reduced sauce and stir.
9
Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
10
When plating, make a divot in the center of the noodles and add the egg yolk.
11
Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
12
Enjoy!