Thai Pork and Noodle Salad
10
10
4
Easy
- 225g vermicelli rice noodles
- 1 tablespoon oil
- 225g minced pork
- 3 teaspoons Very Lazy Chopped Garlic
- 1 teaspoon Very Lazy Ginger Paste
- 4 teaspoons Very Lazy Smoked Chopped Red Chillies
- 1 teaspoon caster sugar
- 150g cooked peeled prawns
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon caster sugar
- 50g roasted peanuts, chopped
- 6 spring onions, finely chopped
- 2 tablespoons freshly chopped coriander
- Extra chillies and shredded spring onions, 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.
Recipe courtesy of Very Lazy
