1-2 bottles of Pretty Thai® Pat Thai Sauce (must be enough to cover the pork chops)
2 tbsp ginger, peeled and minced
2 tbsp garlic, minced
1 tsp Pretty Thai® Thai Chili Powder
8 oz dry vermicelli rice noodles
2 tbsp rice wine vinegar
1 cup carrots, julienned
¼ cup red radish, thinly sliced
1 bunch cilantro, roughly chopped
1 lime, quartered
¼ cup ground peanuts, dry roasted and unsalted
Directions
STEP 1 Place the pork chops in a large container and coat them with the minced ginger, garlic, and Pretty Thai® Thai Chili Powder. Next, cover the coated pork chops with the Pretty Thai® Pat Thai Sauce. Let them marinate for 2 hours in the fridge.
STEP 2 Remove the pork chops from the marinade and reserve the liquid into a 2-quart saucepot. Reduce the marinade over medium-high heat for a minimum of 5 minutes, looking for very large bubbles before removing. Watch the sauce carefully to ensure it doesn't boil over. The sauce will still appear to be thin, but it will have a nice consistency that sticks to a spoon (nappe). Place the sauce into a container that will hold the heat and refrigerate. Once the sauce is cooled it will thicken up substantially.
STEP 3 Next, grill the pork chops, reaching an internal temperature of 145 to 150˚F. Remove from the grill and let rest for 10-15 minutes.
STEP 4 While the pork chops are resting, prepare the remaining ingredients. Remove the noodles from the bag and put them into a large bowl that can withstand boiling water. Bring 2 quarts of water to a boil and pour over the noodles. Let the noodles soak for 5 minutes. Strain the noodles thoroughly and toss them back into the original bowl, making sure it is dry. Add the rice wine vinegar to the hot noodles and combine.
STEP 5 To plate, place the noodles on the bottom of the plate. Cut the pork chops into thin strips and place on top of the noodles. Place ¼ cup of carrots on each plate along with a few slices of radish and a handful of cilantro. Drizzle with the sauce, and garnish with the peanuts and squeeze a lime wedge on top before eating. Enjoy.
