Thai Rice Noodles with Pork and Basil Recipe
A quick wok dish with rice noodles, minced pork and lots of basil is a cousin of the famous Thai basil fried rice, just in noodle form. In Thailand, dishes like this are eaten as a fast lunch from street stalls – at home you can make it in just a few minutes too.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️🌶️
Hot
Salty
Umami
Spicy
Herby
Warming
Filling
Garlicky
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
3
Ingredients
- rice noodles ryżowy szeroki - 200 g
- minced pork mielone z łopatki wieprzowej - 300 g
- spring onion dymka - 3 pieces
- garlic - 3 cloves
- red chili pepper - 1 piece
- soy sauce sojowy jasny - 2 tablespoons
- oyster sauce ostrygowy - 1.5 tablespoons
- sugar trzcinowy - 1 teaspoon
- rice vinegar or lime juice ryżowy lub sok z limonki - 1 tablespoon
- fresh Thai basil or regular basil - 2 handfuls
- oil roślinny - 2 tablespoons
- water - 3 tablespoons
Main Ingredient:
pork
Preparation
- Pour very hot but not boiling water over the rice noodles and leave for 10–15 minutes, until they soften but are still slightly springy. Drain and rinse with cold water to prevent sticking.
- In a small bowl, mix the soy sauce, oyster sauce, sugar and rice vinegar or lime juice. Add 3 tablespoons of water and set aside.
- Heat the oil in a large frying pan or wok over high heat. Add the white part of the spring onion, garlic and chili. Fry for 1–2 minutes, stirring, until very fragrant but not browned.
- Add the minced pork, breaking it up with a spatula so no large lumps form. Fry for 5–6 minutes over fairly high heat, until the meat is well cooked and lightly browned in places.
- Add the drained rice noodles. Pour in the prepared sauce and stir-fry quickly for 2–3 minutes, until the noodles absorb the sauce and become glossy.
- Add the green part of the spring onion and the basil leaves. Stir for about 1 more minute, until the basil just wilts and releases its aroma.
- Taste and, if needed, season with extra soy sauce or a little lime juice. Serve immediately while the dish is hot.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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