Pork Pad Thai

• 8 oz dry rice noodles
• 1/3 cup each low sodium chicken broth, rice vinegar & ketchup
• 3 Tbsp sherry
• 2 tsp each brown sugar, fish sauce and chili garlic sauce
• 1 Tbsp canola oil
• 1 pound boneless pork, thinly sliced
• 2 Tbsp each minced fresh garlic and minced fresh ginger
• 1 ½ cup thinly sliced carrot strips
• ½ cup diced & seeded tomato
• 2 cans bamboo shoots

Garnish

• ½ cup chopped dry roasted peanuts
• ¼ cup chopped fresh cilantro

 

Cook noodles according to package directions. Drain, rinse & set aside. Whisk together broth, vinegar, ketchup, sherry, brown sugar, fish sauce and chili garlic sauce in a large bowl. Add sliced pork and marinate for 10 minutes, Drain pork & reserve marinade. Heat oil in a wok or large frying pan over medium heat. Add drained pork and stir fry until cooked through. Transfer to a plate. Add ginger and garlic to the wok and stir fry 1 minute. Add carrots and stir fry 2 minutes. Stir in noodles, pork, reserved marinade, tomato & bamboo shoots. Stir fry 2-3 minutes. Garnish with peanuts and cilantro.