• 4tbsp crunchy peanut butter
  • 1 medium-sized red chilli, finely chopped (deseed the chilli if you like it mild and totally add extra chilli if you like spicy)
  • ½tsp dried chilli flakes (increase to 1tsp if you like spicy)
  • 2tsp light brown sugar
  • 3tbsp soy sauce
  • 2tbsp fish sauce
  • 6tbsp water
  • 400g dried rice noodles (but you can use the ready to wok noodles if you like)
  • 500g minced pork
  • 2 garlic cloves, crushed
  • 200g sugarsnap peas/mange tout/babycorn (or mixture of all)
  • handful fresh coriander, chopped · 1 lime, halved To serve


  • STEP 1
    In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
  • STEP 2
    If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
  • STEP 3
    Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don’t let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
  • STEP 4
    Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
  • STEP 5
    Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
  • STEP 6
    Serve with a sprinkle of fresh coriander and squeeze of lime.

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