Thai-style noodle and pork salad with mint and peanuts
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- vegetable oil
- 3 shallots, (Thai if possible) finely chopped
- 3 cloves garlic, finely chopped
- freshly ground white pepper
- 400g pork leg, or use leftovers
- 1 tbsp sugar
- sesame oil
- 30ml Thai fish sauce
- 200g rice vermicelli noodles
- a small bunch mint, chopped
- a small bunch basil, (Thai if possible) shredded
- a small bunch coriander, chopped
- 50g snake beans or green beans, chopped into pieces and blanched
- 50g peanuts, roasted and chopped
NOODLE SAUCE
- 1 tbsp rice wine vinegar
- 4 small red chillies, finely chopped
- 130g caster sugar
- 2 cloves garlic, crushed
- 100ml Thai fish sauce
- 3 tbsp lime juice
- 1 small carrot, julienned
- a thumb-sized piece root ginger, chopped
Method
- STEP 1
Heat a wok and add 2 tbsp vegetable oil. add the shallots, garlic and ½ tsp white pepper, stir well and then add the pork. Stir-fry for 2-3 minutes then add the sugar and 1 tsp sesame oil. continue to stir over a high heat for another 2 minutes, then transfer to a bowl. Ddd 1 tsp of fish sauce and leave to cool.
- STEP 2
Put the vermicelli noodles in a bowl and pour over a kettle of water. Leave until just tender, drain then rinse under cold water and drain again. To make the sauce heat the vinegar in a small pan, add the chopped chillies, sugar and garlic and stir until the sugar dissolves. Add 100ml water, the fish sauce, lime juice, carrot and ginger. Pour the dressing over the rice vermicelli, toss and leave for 2-3 minutes. Toss through the herbs, beans, pork and toss again. serve sprinkled with chopped nuts.
