Thai-Style Pork and Peanut Spicy Noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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
Method
- STEP 1In 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 2If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
- STEP 3Fry 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 4Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
- STEP 5Reduce 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 6Serve with a sprinkle of fresh coriander and squeeze of lime.
