Crunchy broccoli slaw--available in most supermarkets near the other coleslaw mixes--is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.
Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section of most supermarkets and natural-foods stores.
Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.
Serving Size: 2 patties & 1 2/3 cups noodles
428 calories; protein 25.5g; carbohydrates 61.1g; dietary fiber 2.5g; sugars 4.9g; fat 9.6g; saturated fat 3g; cholesterol 65.8mg; vitamin a iu 1870.3IU; vitamin c 74.7mg; folate 4.9mcg; calcium 74.7mg; iron 3.1mg; magnesium 34.8mg; potassium 521.5mg; sodium 797.9mg; thiamin 0.1mg; added sugar 5g.