Pad Thai Moo (Pork Pad Thai with Preserved Radish)
Sliced pork, salty preserved radish and soft egg through tangy rice noodles, a Bangkok street stall favourite.
Made with Pad Thai sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the noodles in hot water for 8 to 10 minutes until bendy but firm, then drain.
9 min - 2
Heat 1 tbsp oil in a wok over a high heat. Stir fry the pork for 2 to 3 minutes until just cooked through, then lift out.
2 min 30 s - 3
Add the remaining oil, the garlic and preserved radish and fry for 30 seconds. Push aside and scramble the eggs for 30 seconds.
- 4
Add the noodles and your ready made pad thai sauce (see the base recipe). Toss for 2 to 3 minutes until glossy and tender.
2 min 30 s - 5
Return the pork, add the beansprouts and spring onions and toss for 30 seconds.
- 6
Serve topped with the peanuts, with lime wedges to squeeze over.
Tips
- Preserved radish is salty, so taste the finished dish before you add any extra fish sauce.
- Freeze the pork for 20 minutes before slicing. It cuts into thin, even strips that cook in seconds.
- Find preserved radish in Asian supermarkets. If you cannot, leave it out and add 1 tbsp more of the pad thai sauce.
Storing and freezing
Keeps for 1 day in the fridge. Cool within 1 to 2 hours and reheat in a hot pan until steaming all the way through.
Questions
What is preserved radish?
Chai po is daikon radish that has been salted and dried, sold in small bags. It adds a salty, slightly sweet crunch that is a hallmark of street pad thai.
Can I use pork mince?
Yes. Use 300 g and brown it well before adding the garlic. Slices give a nicer texture, but mince is quicker.
Is it gluten free?
Yes, when the sauce base is gluten free and the radish label shows no wheat or soy sauce. Check the packet, as some brands add flavourings.
More made with pad thai sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.