Spicy Pork Pad Thai with Sugar Peas, Lime & Cilantro

Directions

1. Wash and dry the cilantro, green onions, and sugar snap peas; smash or peel the garlic and slice the green onions crosswise.
2. Fill a medium saucepan with water, bring it to a boil, then turn off the heat and soak the rice noodles for 10 minutes. Drain and rinse under cold water.
3. Preheat a nonstick skillet over medium-high heat.
4. Add the pork to the hot skillet and cook, breaking it apart, until browned and crumbly, about 4–6 minutes.
5. In a small bowl, whisk half the lime juice with the fish sauce, soy sauce, brown sugar, and chili-garlic sauce until blended.
6. Mince the garlic; slice the peas and green onions into ¼-inch pieces at an angle.
7. Add the garlic and vegetables to the skillet and cook, stirring often, until they begin to soften, about 3 minutes.
8. Push the pork and vegetables to the edge of the skillet, crack in an egg in the center, scramble until just set, then mix with the pork and vegetables.
9. Strip cilantro leaves from the stems, mince the leaves, and stir them into the skillet, saving some for garnish.
10. Add the noodles and the sauce to the skillet and toss until everything is coated and warmed through, 1–3 minutes.
11. Cut the remaining lime into wedges.
12. To serve, divide the Pad Thai among bowls and garnish with the remaining cilantro and lime wedges.