Combine pork, egg, grated onion, 3 garlic cloves, fresh ginger, salt, black pepper, red pepper flakes, 2 teaspoons soy sauce, and panko bread crumbs in a medium bowl. Mix well and form about 1-2 inch meatballs.
Heat canola oil in a large skillet and brown meatballs on all sides. Do not cook all the way, just get them nice and browned. Then place on a greased baking sheet and bake in oven for about 15 minutes.
Drain most of oil off of skillet, but leave just a bit. Combine honey, black bean garlic sauce, corn starch, powdered ginger, and 4 tablespoons of soy sauce in a small bowl. Add to skillet under medium heat and cook until it bubbles and slightly thickens. Pour mixture over meatballs and coat well.
Heat up a little more canola oil in another large skillet under medium high heat and add garlic. Stir until fragrant, about a minute or so, and add in cooked rice. Then add carrots, bamboo shoots, water chestnuts, and peanuts. Mix well. Add pad thai sauce and a few dashes of soy sauce to the rice mixture. Incorporate the sauces well throughout the rice. Top with chopped green onion.