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Crisp noodles with pork
Crisp noodles with pork
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create a colorful Thai pork noodle dish in just 30 minutes with our easy instructions.
Ingredients:
  • 500ml (2 cups) vegetable oil
  • 150g bean vermicelli (glass noodles) (see note)
  • 500g pork mince or chicken mince
  • 2 cloves garlic
  • 125g palm sugar or granulated sugar
  • 3 limes
  • 61.00 gm fish sauce
  • 2 eschalots
  • 50g tofu puffs (see note)
  • 2 spring onions
  • 2 long red chillies
  • 82.50 ml coriander leaves, plus extra, to serve
  • 500.00 ml bean sprouts
Instructions:
  • Heat oil in a wok until it reaches 190°C (you can test by adding a noodle). Carefully separate the noodle bundles. Fry each bundle in the oil for 5 seconds until puffed, then flip and fry for another 2 seconds. Place the fried noodles on a paper towel to drain. Set the oil aside for later use.
  • In a sizzling wok, add a splash of fresh oil. Toss in the pork and stir-fry for 2 minutes. Peel and crush garlic into the wok, stir-frying for an additional 2 minutes until the pork is cooked through. Transfer everything to a bowl.
  • In a wok over medium heat, warm the remaining 1 tablespoon of fresh oil. Crack eggs into the wok and stir with a spatula for 2 minutes until scrambled. Transfer the eggs to the bowl with the pork.
  • Grate palm sugar. Clean the wok and heat it over medium heat with sugar and 2 tablespoons of water. Let it cook undisturbed for 3 minutes until it thickens into a syrup. Zest 2 limes into the wok, then squeeze in the juice. Stir in fish sauce and simmer for 2 minutes until well combined. Pour the sauce over the pork.
  • Peel the eschalots and thinly slice them along with the tofu and onions. Halve the chili, remove the seeds, and cut it into matchsticks. Break up the noodles. Combine the eschalots, tofu, onions, chili, noodles, coriander, and bean sprouts with the pork and toss them together.
  • Divide the flavorful pork mixture evenly into serving bowls. Cut the remaining lime into wedges, thinly slice the remaining chili, and garnish with extra coriander before serving.

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