A delightful twist on the classic Pad Thai, featuring tender pork and vibrant flavors.
Prepare the noodles by cooking them in boiling water until softened, then drain and rinse with cold water.
Rinsing the noodles in cold water stops the cooking process and prevents them from sticking together.
Heat a wok over medium heat and sauté the garlic, onion, and lemongrass until fragrant.
Ensure the wok is hot before adding the ingredients to enhance the flavors.
Add the pork loin to the wok and cook until browned and fully cooked.
Cut the pork into thin slices for quicker cooking and better texture.
Mix the sugar, fish sauce, lime juice, ketchup, and black pepper in a bowl to create the sauce.
Adjust the sauce ingredients to taste, balancing the sweet, sour, and salty flavors.
Push the pork to one side of the wok and scramble the eggs on the other side until just set.
Scramble the eggs gently to keep them fluffy and tender.
Combine the noodles, sauce, bean sprouts, and chives in the wok, stirring well to coat everything evenly.
Toss the ingredients thoroughly to ensure the sauce is evenly distributed.
Serve the Pad Thai on plates and garnish with cilantro and peanuts.
Serve immediately for the best flavor and texture.
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