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The Dinner Diva

 

Say no to carry out with this spicy Thai noodle treat.

by Diane Shannon Hansell posted Feb 15 2017 2:37PM
I love Thai food. It's sweet, salty and spicy all at once. So this recipe is a favorite go to. Easy and is as good as carryout. Grab a bottle of a heary white like an unoaked chardonnay and you have dinner worth sharing!



Thai Pork and Noodles

Ingredients

Directions

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.

Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Photograph by Antonis Achilleon


 
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02/15/2017 2:42PM
Say no to carry out with this spicy Thai noodle treat.
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