DukesHill Ingredients
500g pork belly confit, sliced thinly
Regular price
Regular price Sale price £19.99
Other Ingredients
2 - 3 tbsp vegetable oil
½ onion sliced
2 garlic cloves, sliced
1 red pepper, sliced thinly
2 carrots, sliced thinly
400g beansprouts
300g thread fine noodles (ready to use)
3 spring onions, chopped
2 eggs, lightly whisked
40g peanuts, toasted and chopped
juice of ½ lime
1 tbsp chopped coriander leaves
soy sauce to serve (optional)
1 ½ tbsp tamarind puree
3 tbsp dark brown sugar
2 tbsp fish sauce
1 ½ tbsp oyster sauce
90g peanut butter


Rated 5 stars by 1 users

One of my favourite dishes is a classic Pad Thai. A traditional Thai street food Pad Thai is a stir-fry noodle dish quite often served with the addition of prawns or chicken but our Pork Confit Pad Thai version is my absolute favourite. A marriage made in heaven!
Category Breakfast
Serving 4-6
Prep Time 15 minutes
Cook Time 10 minutes


  1. Step 1 Mix the sauce ingredients together in a bowl.

  1. Step 2 Heat 1 tbsp oil in a large heavy based pan or wok over a high heat. Pour the whisked egg in and swirl to cover the base like a pancake. Cook for 1 minute until set. Remove and allow to cool before slicing into thin strips.

  1. Step 3 Add the remaining 1 tbsp oil and add the garlic and onion, cook for 30 seconds.

  1. Step 4 Add the pork confit, pepper and carrots and cook for 3 minutes.

  1. Step 5 Add the bean sprouts, spring onions, noodles and the sauce. Toss gently for about 2 minutes.

  1. Step 6 Serve immediately, sprinkled with the toasted peanuts, strips of egg pancake and the coriander. Squeeze over the lime juice to taste before eating. Add soy sauce if required.

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