Thai Pork and Noodles Source: Food Network magazine Course: Main Cuisine: Thai Food Group: Pork Serves: 4 |
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Ingredients
| 1 pound(s) thin boneless pork chops, fat trimmed |
| 8 ounce wide Thai rice noodles |
| 1 cup(s) fresh cilantro (leaves and stems) |
| 1 medium finely grated zest and juice of lime |
| 2 slices peeled ginger |
| 2 clove(s) garlic, smashed |
| 3 red jalapeno peppers, seeded and roughly chopped |
| 2 shallots, roughly chopped |
| 3 tablespoon(s) fish sauce (I used soy sauce!) |
| 2 tablespoon(s) packed light brown sugar |
| 4 tablespoon(s) peanut oil |
| 1/4 pound(s) green beans, split lengthwise and cut into pieces (I used a pound) |
Instructions
Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g |
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