Ingredients Jump to Instructions ↓

  1. 12 oz rice noodles

  2. 1/4 cup Thai fish sauce

  3. 1/4 cup rice vinegar

  4. 3 Tbsp sugar

  5. 21/2 Tbsp oil

  6. 11/2 Tbsp lite soy sauce

  7. 8 oz pork tenderloin, thinly sliced crosswise, slices cut in half

  8. 11/2 Tbsp minced garlic

  9. 11/2 Tbsp grated ginger

  10. 1 Tbsp minced seeded serrano chiles

  11. 3/4 cup halved grape tomatoes

  12. 3/4 cup shredded carrots

  13. 3/4 cup sliced scallions

  14. 3/4 cup slivered fresh mint Accompaniments: lime wedges and Thai-style chili sauce

Instructions Jump to Ingredients ↑

  1. Soak noodles in warm water to cover 20 minutes until pliable. Drain.

  2. Meanwhile in a small bowl mix fish sauce, vinegar, sugar, 11⁄2 Tbsp oil, the soy sauce and 1⁄3 cup water.

  3. Heat 1 tsp oil in a large nonstick skillet over high heat. Add pork; stir-fry 2 minutes until lightly browned and cooked through. Remove to a plate with a slotted spoon.

  4. Heat remaining oil in skillet. Add garlic, ginger and chiles; stir-fry 30 seconds until fragrant.

  5. Add fish sauce mixture and noodles. Cook, stirring, 2 minutes or until noodles soften and wilt. Remove from heat; add pork, tomatoes, and 1⁄2 the carrots, scallions and mint. Toss to mix.

  6. Spoon onto platter; sprinkle with remaining carrots, scallions and mint.


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