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
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
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.
If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
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)
Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
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.
Serve with a sprinkle of fresh coriander and squeeze of lime.