Pork Pad Thai

Description
From Southern Living 2007 Cookoff
 * Contributed by Catsrecipes Y-Group
 * Prep: 30 minutes + 10 minutes | Cook: 11 minutes
 * Serves 8 and makes about 2 cups of sauce

For the noodle base

 * 1 ½ lb. pork tenderloin, trimmed
 * 1 tbsp. canola oil
 * 3 large eggs, lightly beaten
 * 1 bunch green onions, cut into 2-inch pieces
 * 1 (1-lb) package rice noodles, cooked
 * 2 cups matchstick carrots
 * 2 cups bean sprouts
 * ½ cup finely chopped dry-roasted peanuts

Spicy peanut butter sauce

 * ½ cup creamy peanut butter, regular or fat-free/reduced fat only
 * ½ cup soy sauce
 * 4 garlic cloves, chopped
 * ¼ cup honey
 * 2 tbsp. rice wine vinegar
 * 2 tbsp. sesame oil
 * 2 tbsp. Asian sriracha
 * 1 tbsp. chopped fresh ginger
 * ¼ tsp cayenne pepper

Directions

 * 1) Cut pork into very thin pieces. Stir-fry pork in hot oil in a large wok over medium heat 5-8 minutes or until done.
 * 2) Place pork in a bowl. Add eggs to wok, and cook, stirring constantly, 1 minute or until set.
 * 3) Add pork and green onions to the wok with hot, cooked noodles and saute 1 – 2 minutes.
 * 4) Divide pork mixture evenly between 8 plates.
 * 5) Place ¼ cup carrots onto left side of each plate and ¼ cup bean sprouts onto the right side of each plate.
 * 6) Sprinkle each serving with chopped peanuts. Serve with the spicy peanut butter sauce immediately.

Spicy peanut butter sauce

 * 1) Process all ingredients and ½ cup cold water in food processor 10 – 12 seconds until well blended.
 * 2) Drizzle over the cooked noodles with meat and vegetables.