I'm not sure we started out intending to make pad Thai. What we ended up with though was very pad Thai-ish. I found another of the pork loin top loin roasts yesterday. Sounds like something that needs a long cooking time. However, yours truly brines like a fool. 3 hours for this - and then I cut it into 4 pieces that looked a lot like 1 inch thick pork chops. In the meantime Peter made a very mild-flavored peanut sauce and cooked 2 packages of ramen noodles (without the flavor packets). After cooking my "chops" I let them rest for a few minutes and then sliced them thin. We put all this together in a big bowl, garnished it with some cilantro and chopped scallions. It was lovely. I can't give you a recipe any more precise than this, but you can Google pad Thai and spend the rest of your life making it. Based on this, and on past experience, I would suggest that many recipes call for too much peanut. Many of them include peanuts as a garnish. We like a sauce with some peanut butter in it. I gotta tell you though that this particular cut of pork (after brining) turns out some fine hunks o' meat.
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- Pad Thai - sort of
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