I’ve been out of town for quite some time (hence the lack of
posts recently) and so my home cooking opportunities have been few and far
between. But I have been able to come home every other weekend and usually try
to make something that will yield some leftovers for my poor husband to eat
while I’m gone. I thought this spicy Thai dish would be a good one. And it
turned out to not only be good the day we made it, but the reports from my
husband were that it was also good a few days later. The original recipe, which
I found on The Kitchn, called for glass noodles but we were unable to find them
and substituted rice noodles, which turned out quite tasty!
1 pound ground pork
1 package rice noodles
3 green onions, sliced into thin rounds
Handful roughly chopped cilantro
1 teaspoon red pepper flakes (or to taste)
3 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
1 package rice noodles
3 green onions, sliced into thin rounds
Handful roughly chopped cilantro
1 teaspoon red pepper flakes (or to taste)
3 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
Optional (we omitted since Steve doesn’t like peanuts)
2 tablespoons peanuts, roughly chopped
Extra chopped peanuts for garnishing
2 tablespoons peanuts, roughly chopped
Extra chopped peanuts for garnishing
Heat a teaspoon of canola or vegetable oil in a skillet over
medium high heat, and then add the pork. Cook for 5 minutes and try to break up
the pork as much as you can to get tiny crumbles. Ours was still probably a bit
too big. Then cook for another 3-5 minutes while stirring infrequently to get a
nice golden crispy crust on the pork. Set aside on a paper towel.
While you’re cooking the pork, put the rice noodles in a bowl
of hot water to soften up. Read the instructions on the box and follow them but
this should take just 5-10 minutes. Then you’ll want to use kitchen shears to
cut them into smaller more manageable noodles. Bring water to boil and finish
cooking (according to package instructions) before draining and pouring them
into a large bowl.
This sounds good, but I wonder what I can substitute the fish sauce for? Every time I've used fish sauce I've not enjoyed it.
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