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Spicy Thai Noodles with Pork and Mint

  • 4servings
  • 40minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) rice noodles

  2. 1/4 cup(s) Thai fish sauce

  3. 1/4 cup(s) rice vinegar

  4. 3 tablespoon(s) sugar

  5. 1 1/2 tablespoon(s) low-sodium soy sauce

  6. 3 tablespoon(s) oil

  7. 8 ounce(s) pork tenderloin , halved lengthwise and thinly sliced crosswise

  8. 4 clove(s)

  9. garlic , finely chopped

  10. 1 tablespoon(s) grated fresh ginger

  11. 1 small Serrano chili , seeded and finely chopped

  12. 1 cup(s) grape tomatoes , halved

  13. 1 large carrot , coarsely grated

  14. 4 scallions , sliced

  15. 3/4 cup(s) fresh mint leaves , cut in thin strips

  16. Lime wedges and Thai-style chili sauce, for serving

Instructions Jump to Ingredients ↑

  1. Place the noodles in a large bowl. Cover with warm water and lets sit until pliable and just tender, 15 to 20 minutes; drain.

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

  3. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add pork and cook, tossing occasionally, until golden brown, 2 to 3 minutes; transfer the pork to a plate.

  4. Add the remaining Tbsp oil to the skillet, then add the garlic, ginger, and chili. Cook stirring for 30 seconds. Add noodles and sauce mixture and cook, tossing, until the noodles are tender, 2 to 3 minutes. Return the pork to the skillet and add the tomatoes, carrot and scallion and toss to combine. Remove from heat toss with the mint.

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