Like many families, our kids play sports in the afternoon. By the time everyone is rounded up, I often find myself silencing their HUNGRY ROAR at a fast food window. The added salt, sugar, fat and preservatives from our frequent restaurant meals were negating the good effects of exercise.  I know that making a healthy meal after a long day is important, but it is also a time challenge!  I created this a vitamin packed FAST and KID APPROVED recipe with pre-cut vegetables, pre-portioned meat and a minimum of messy dishes to clean. I hope that it brings peace and good nutrition to your

A great new cooking shortcut habit is to save leftover meat. I simply chop it and freeze it in dinner size portions to add to fast meals. All of the vegetables in this recipe are available pre-cut at the grocery store. I usually cut my own onions and celery to save money. Sometimes I use fresh ginger and garlic, but when I want to cook fast, pre-chopped garlic and ginger paste do the trick. Here’s the best part of this stir fry dish, you don’t have to boil a big pot of water to cook rice noodles! 8 to 10 minutes in a hot bowl of water and they are ready to go. When I have all of my ingredients ready to go, I can cook the vegetables in the same amount of time it takes to soften the noodles. This is my new favorite way to get a healthy low fat meal with EIGHT vegetables on the table tasty and fast. It is a Mommy home run!

Quick Pork and Vegetable Stir Fry Pad Thai


  • 2 Pork Loin Chops, cooked leftovers cubed
  • 1 Onion, Medium diced
  • 3/4 cups Carrots, pre-cut matchstick
  • 2 cups Spinach, fresh
  • 2 Celery stacks, cut in small pieces
  • 1 can Bean Sprouts, no sodium, drained and rinsed
  • 12 ounces Stir Fry Vegetables with Broccoli, Snow Peas and grated Cabbage
  • 3 cups Chicken Broth, low sodium, no added MSG
  • 2 tsp. Coconut Oil
  • 2 tbsp. Soy Sauce, low sodium
  • 1 tbsp. Ginger paste
  • 2 tbsp. Garlic, grated
  • 1 tsp. Black Pepper
  • 12 Ounces Rice noodles, dry
  • 6 tbsps. Almonds, toasted and slivered


  1. Heat 2 tsp. Coconut oil in a large non-stick pan or wok
  2. Soak Rice Noodles in a bowl of hot water per package instructions. 8 to 10 minutes.
  3. Stir Fry the vegetables while the Rice noodles soak.
  4. Sautee Onions and Celery until soft
  5. Add 1/2 cup of Chicken Broth and stir
  6. Add Carrots and stir in until soft
  7. Add 1/2 cup of Chicken Broth
  8. Add Soy Sauce, Ginger Paste, Garlic and Pepper. Stir in.
  9. Add 1/2 cup of Chicken Broth and stir.
  10. Add Broccoli, Snow Peas and Cabbage and stir in.
  11. Add Bean Sprouts and stir in.
  12. Add Pork and stir in.
  13. Add Spinach and stir in
  14. Add 1/2 cup of Chicken Broth. Add more if needed, stir in.
  15. Drain noodles.
  16. Slowly add noodles in small batches to the pan. Stir in.
  17. Add Chicken Broth as needed.
  18. Serve hot.
  19. Top each plate with 1 tbsp. of slivered Almonds.
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