Sticky Thai Pork

20 minutes + 20 minutes Serves 4

Ingredients

  • 100g dried rice vermicelli noodles
  • 1 Tbsp peanut oil
  • 500g minced pork
  • 4 spring onions, sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, chopped
  • 2/3 cup brown sugar
  • 1/3 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1 bunch coriander leaves
  • 1/2 cup peanuts, toasted, chopped
  • 1 bunch broccoli, chopped
  • Fried shallots, to serve
  • Lime wedges, to serve
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Method

1. In a large heatproof bowl, cover noodles with boiling water. Leave for 5 minutes, then drain.

2. In a wok, heat oil on high. Add pork and stirfry for 4-5 minutes, or until browned, breaking up lumps.

3. Add spring onion, garlic and chilli, then stirfry for 1 minute. Transfer mixture to a plate.

4. In the wok, combine sugar, lime juice and fish sauce and heat until boiling. Simmer for 2-3 minutes, stirring constantly, until reduced and sticky.

5. Return mince mixture to pan with half of the coriander, half of the peanuts, and broccoli. Stir-fry for 2 minutes. Toss noodles through.

6. Serve with remaining coriander, nuts, fried shallots sprinkled over top and lime wedges on the side.

Tip: The stalks of the broccoli can also be used, just slice finely and add to the recipe.

PER SERVE

• Energy 2492Kj • Protein 34g • Total Fat 23g • Saturated Fat 6g • Carbohydrates 60g • Sugars 40g • Sodium 2072mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

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