Thai pork and noodle salad

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Author
Yields4 Servings
 225g vermicelli rice noodles 1 tbsp oil 225g minced pork 3 tsps garlic (chopped) 1 tsp ginger paste 4 tsps fire roasted sliced red chillies 1 tsps caster sugar 150g cooked peeled prawns 2 tablespoons fish sauce 2 tbsp lime juice 1 tsp caster sugar 50g roasted peanuts (choppe) 6 spring, onions (finely chopped) 2 tbsp freshly chopped coriander extra chillies (to serve) spring onions (shredded, to serve)
1

Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water and drain well and place in a bowl.

2

Heat the oil in a wok or frying pan; add the pork, garlic, ginger, chillies and sugar and stir- fry for 3-4 minutes until the pork is cooked. Stir the mixture into the noodles with the prawns.

3

In a small bowl mix together the fish sauce, lime juice and sugar; stir until the sugar has dissolved. Pour over the noodles and mix well. Stir in most of the peanuts, reserving a few for decoration, spring onions and coriander and mix well.

4

Serve in bowls, garnished with the reserved peanuts, chillies and spring onions.

CategoryCuisine

Ingredients

 225g vermicelli rice noodles 1 tbsp oil 225g minced pork 3 tsps garlic (chopped) 1 tsp ginger paste 4 tsps fire roasted sliced red chillies 1 tsps caster sugar 150g cooked peeled prawns 2 tablespoons fish sauce 2 tbsp lime juice 1 tsp caster sugar 50g roasted peanuts (choppe) 6 spring, onions (finely chopped) 2 tbsp freshly chopped coriander extra chillies (to serve) spring onions (shredded, to serve)

Directions

1

Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water and drain well and place in a bowl.

2

Heat the oil in a wok or frying pan; add the pork, garlic, ginger, chillies and sugar and stir- fry for 3-4 minutes until the pork is cooked. Stir the mixture into the noodles with the prawns.

3

In a small bowl mix together the fish sauce, lime juice and sugar; stir until the sugar has dissolved. Pour over the noodles and mix well. Stir in most of the peanuts, reserving a few for decoration, spring onions and coriander and mix well.

4

Serve in bowls, garnished with the reserved peanuts, chillies and spring onions.


Thai pork and noodle salad