American‑Style Pad Thai with Pork Tenderloin and Spiralized Cucumber

Ingredients

• 450 g Pork tenderloin
• 300 g Cucumber (spiralized)
• 150 g Carrots (julienned)
• 3 tbsp Tamari (gluten‑free soy sauce)
• 3 tbsp Low‑sugar BBQ sauce
• 1 tsp Olive oil
• 2 cloves Garlic, minced
• 1 tbsp Lime juice
• ½ tsp Red pepper flakes(optional)
• ¼ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Trim the pork tenderloin and slice it into thin strips; season with salt and black pepper.

2. 2

   Heat the olive oil in a large skillet over medium‑high heat, add the pork strips and stir‑fry for 3‑4 minutes until browned but not fully cooked; remove and set aside.

3. 3

   In the same skillet, add the minced garlic and red pepper flakes, sauté 30 seconds, then add the spiralized cucumber and julienned carrots; stir‑fry 2‑3 minutes until just tender.

4. 4

   Return the pork to the pan, pour in the tamari, BBQ sauce, and lime juice; toss everything together and cook an additional 4‑5 minutes, stirring frequently, until the pork is cooked through and the vegetables are coated.

5. 5

   Taste and adjust seasoning if needed, then serve immediately.