Spicy Napa Cabbage "Pad Thai" with Pork, Bell Peppers & Sugar Peas

Step 1

Wash and dry the fresh produce.

Step 2

Preheat a large skillet over medium-high heat.

Step 3

When the skillet is hot, add pork and, breaking apart with a spoon, cook until browned and crumbly, 5-7 minutes.

Step 4

Peel and mince garlic.

Step 5

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise and then thinly slice crosswise. Transfer to a medium bowl.

Step 6

Seed and slice bell peppers into thin strips, add to the bowl.

Step 7

Slice peas and green onions crosswise into ¼-inch pieces at an angle. Add to the bowl.

Step 8

Add garlic and vegetables to the skillet and cook, stirring frequently, until they begin to soften 4-6 minutes.

Step 9

Meanwhile, juice half the limes into a small bowl. Add sauces and sugar; whisk to combine.

Step 10

Push pork and veggies to the edge of the skillet and crack the egg in the center. Scramble until the egg is lightly set, then mix in with the pork and veggies.

Step 11

Shave cilantro leaves off the stems; discard the stems and mince the leaves. Add cilantro to the skillet, reserving some for garnish.

Step 12

Add sauce to the skillet. Stir until coated and warmed through, 2-4 minutes.

Step 13

Cut remaining lime into wedges.

Step 14

To serve, divide Pad Thai between bowls and garnish with remaining cilantro and lime wedges.