DINNER DISHES

Spiced Pork Noodles

It’s the wonderful Thai street food, and rounded out by hot and sour sauce. It is strong enough to stand up to the noodles. The toppings add important layer from the ground pork mixture, lime wedges, and toast nuts really made this noodle sing.

By Vickypee I Updated on April 28, 2024

Jump To Recipe Spiced Pork Noodles

This is the ultimate spicy noodle packed with whole lot of goodness goes into this bowl. The tender vegetables and the flavor balanced of sweet and source, to give a warming spicy sweetness.

Also, to keep things really easy. I set out to make the sauce almost entirety batch. The combination that results in celebration. these ingredients make up the soulful Thai-style street food you know and love.

The whole bowl, it’s good. It’s glorious, which brings you all the flavorful on the table.

Variations

Use the thin pork chops instead of ground pork.
Use any variety of vegetables: asparagus pieces, cabbage sliced, whatever you like.
Add a grated carrot or thinly sliced reddish to make more veggies.

Serve A Loaded Spicy Pork Mixture

Makes extra pork mixture, serve as a side, add a bit of chilis flakes if you like it hot.

Rice Noodles Ingredient with Beansprouts

Key Ingredients

For Noodles: fine rice noodles, ground pork, beansprouts, pak choi, spring onion, coriander
For Spiced: large red chili, lime juice, lime wedges, garlic cloves, fish sauce, brown sugar, chili flakes, roasted peanut
Notes for fresh beansprouts: Rinse and drain them well before cooking, thoroughly blanch them for 1 to 2 minutes should eliminate any potential risk.

* Find the complete recipe with measurement below.

Note For This Recipe

For a good texture, sauce should be tossed with noodles that is already cooled, because it dressed in bright, tangy sauce with fresh flavors are about as light and refreshing as a meal can get.

Recipe

Spiced Pork Noodles

Makes 4 To 5 Servings

Ingredients

250g fine rice noodles
300g ground pork
1 tablespoon vegetable oil
1 cup water
200g beansprouts
3 medium-size pak choi, leaves separated and roughly cut
2 green onions, finely sliced
A few springs of coriander, leaves pick and finely sliced
1 large red chili, finely sliced
5 garlic cloves, minced
1½ tablespoons fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
4 lime wedges, or more
½ teaspoon chili flakes
½ cup roasted peanut, roughly cropped

Directions

Heat a tablespoon of vegetable oil in a pan over a medium heat and add the garlic and cook stirring often, until the garlic is staring to brown, about 30 seconds. Set them aside off the heat in a small bowl.
Place a pan on a high heat, add the water, ground pork, a pinch of salt and pepper. Stir fry for 2 to 3 minutes, or until they’re thoroughly cooked. Remove from the heat and set aside for later.
Next, blanch the beansprouts and pak choi in boil water for 1 to 2 minutes, drain and set aside.
Place the rice noodles in large bowl and cover with boiling water. Leave for 2 minutes. Once soft, or until the noodles are cooked, quickly drain. Drizzle with the garlic oil. Lift them up with a fork and spread them to cooling.
In a small bowl, combine 1 tablespoon fish sauce, the lime juice, brown sugar, and chili flakes to taste. And whisk until well combined.
Pour in the sauce in the cooked noodles, and stir/toss until it’s all coated.
Divide the blanch vegetable between the bowls, and divvy up the noodle and place proudly on top, then spoon over the pork and its juice.
Sprinkle with the coriander and piece of slices chili.
Set the lime wedges over the noodles.
Serve with the roasted peanut on the side to add it extra flavor.

More Noodle Recipes

Spiced Pork Noodles with Lime Wedge and Roasted Peanut

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Hi, I'm Vickypee

The happy contents in life. Here you’ll find recipes and inspirations as well as creating more enjoyable life in and out of the kitchen. A must-have for fast weeknight dinners stand always look yummy.

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