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Moo Todd Recipe

Name: Pad Thai Restaurants Moo Todd Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb pork shoulder, thinly sliced or bite-sized strips; 4 cloves garlic, minced; 2 tbs soy sauce (or light soy); 1 tbs fish sauce; 1 tsp sugar (granulated or palm); 1 tsp white pepper; 2 tbs cornstarch; 1 cup vegetable oil (for frying); 2 to taste lime wedges (for serving); 2 tsp dry roasted rice powder (khao khua); 1 tsp dried red chili flakes (or toasted ground dried chilies); 2 tbsp shallots, finely sliced; 1 clove garlic, finely minced; 2 tbsp cilantro, stems finely chopped; 1 tbsp green onion, finely sliced; 2 tbs fish sauce; 2 tbs fresh lime juice; 1 tsp palm sugar (or brown sugar); 0.5 tsp optional: toasted ground roasted chili paste (nam prik pao) or additional chili; 0.5 tsp toasted sesame oil (optional, a few drops); 0.5 cup fresh cucumber slices; 4 sprigs fresh cilantro sprigs; 4 leaves lettuce leaves (for serving)

Inspired by Pad Thai Restaurant

Time45m

Serves4

A popular Thai street snack. Marinated fried pork with a side of Northeastern spicy dipping sauce.

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Ingredients

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Marinated Pork (Moo Tod)

1 lb pork shoulder, thinly sliced or bite-sized strips

4 cloves Garlic, minced

2 tbs soy sauce (or light soy)

1 tbs Fish sauce

1 tsp sugar (granulated or palm)

1 tsp White pepper

2 tbs Cornstarch

1 cup vegetable oil (for frying)

2 to taste Lime wedges (for serving)

Nam Jim Jaew (Northeastern Spicy Dipping Sauce)

2 tsp dry roasted rice powder (khao khua)

1 tsp dried red chili flakes (or toasted ground dried chilies)

2 tbsp shallots, finely sliced

1 clove garlic, finely minced

2 tbsp cilantro, stems finely chopped

1 tbsp green onion, finely sliced

2 tbs Fish sauce

2 tbs Fresh lime juice

1 tsp palm sugar (or brown sugar)

1/2 tsp optional: toasted ground roasted chili paste (nam prik pao) or additional chili

1/2 tsp toasted sesame oil (optional, a few drops)

Garnish & Serving

1/2 cup fresh cucumber slices

4 sprigs fresh cilantro sprigs

4 leaves lettuce leaves (for serving)

Method

Marinated Pork (Moo Tod)

Prep and marinate

Pat the pork dry and place in a bowl. Add minced garlic, soy sauce, fish sauce, sugar, and white pepper. Mix thoroughly so each piece is coated. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours for deeper flavor).

Coat

Stir cornstarch into the marinated pork so pieces are lightly and evenly coated. This will give a crisp exterior when fried.

Heat oil

Pour vegetable oil into a heavy skillet or wok to a depth of about 1/4–1/2 inch (or heat enough for shallow frying). Heat over medium-high until shimmering and a small piece of bread or cornstarch sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry pork

Working in a single layer (do not overcrowd), add pork pieces to the hot oil and fry 2–3 minutes per side until golden brown and cooked through. Use tongs to turn pieces. Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining pork.

Finish

If desired, squeeze a little lime over the fried pork just before serving to brighten flavor.

Nam Jim Jaew (Northeastern Spicy Dipping Sauce)

Combine base ingredients

In a small bowl, whisk together fish sauce, lime juice and palm sugar until the sugar dissolves. Taste for balance — the sauce should be salty, sour and slightly sweet.

Add aromatics and texture

Stir in the dry roasted rice powder and dried chili flakes. Add the minced garlic, sliced shallots, chopped cilantro stems and sliced green onion. Mix thoroughly so the rice powder distributes evenly and the shallots soften slightly in the citrus/sauce.

Adjust and rest

Taste and adjust seasoning: add more fish sauce for salt, lime for acidity, sugar for sweetness, or extra chili for heat. If using, stir in the toasted chili paste and a few drops of toasted sesame oil. Let sauce rest 5–10 minutes so flavors meld.

Garnish & Serving

Arrange fried pork on a platter with lettuce leaves, cucumber slices and cilantro sprigs. Serve the Nam Jim Jaew in a small bowl alongside. Eat by wrapping pork in lettuce with a spoonful of sauce, or dip each piece into the sauce. Provide lime wedges for extra acidity.