Pork Pad Thai with Kohlrabi

We had to find a way to feature these crazy-colored Japanese noodles made from black rice instead of wheat! A tamarind pad thai with pork and root vegetables was an obvious choice. 

What You Get:
Kohlrabi
Spring onion
Black rice noodles
Brined pork shoulder steaks
Tamarind sauce
Crushed peanuts
Cilantro
Local sprout mix

What You’ll Need:
Canola oil
Chili flake (optional)

Makes 3 servings

Active Time: 15 mins
Total Time: 20 mins

Step 1
Bring a large pot of water to a boil.

Step 2
Meanwhile, Using a peeler or sharp knife, peel the rough outer skin from the kohlrabi. Halve the root vegetable, and slice into wedges or bite size pieces. Trim and slice the spring onion into thin coins, and set both aside. 

Step 3
Once the water is boiling, cook the noodles for 4 minutes and strain once tender. Rinse dry under cold water, and toss with a bit of canola oil to keep from sticking. Set aside.

Step 4
Heat a drizzle of canola oil over medium heat in a heavy pan. Add the pork steaks to the pan, and cook for 3-4 minutes on each side. Once firm to the touch, set aside and allow to rest before cutting, about 5 minutes. 

Step 5 
While pork is resting, wipe out the pan and add a bit more canola oil. Heat over medium, and add the kohlrabi once the oil is hot. Lightly saute the kohlrabi for 1-2 minutes, then add the noodles and stir. 

Step 6
Turn the heat down to low and add half of the peanuts, sauce to taste, and the sprout mix. Toss until everything is incorporated. 

Step 7
Cut the pork into bite size pieces around the bone, and serve on top of the noodles. Garnish with cilantro, spring onion, more peanuts and chili flakes if desired!  

Contains: fish, crustacean shellfish, peanuts.