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Layered Thai pork noodle salad recipe
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate your salad game with this vibrant Thai pork noodle salad. Ideal for refreshing summer meals and satisfying dinners.
Ingredients:
  • 200 g thin flat rice noodles
  • 18.20 gm olive oil
  • 3 cloves garlic, crushed
  • 500 g pork mince
  • 48.80 gm fish sauce
  • 42.00 gm soy sauce
  • 25.60 gm grated palm or coconut sugar
  • 1 stick lemon grass, finely chopped
  • 20.00 ml ginger paste
  • 1 long red chilli, finely chopped, plus extra to serve
  • 1 large carrot, shredded
  • 1 small red onion, thinly sliced
  • 40.00 ml rice wine vinegar
  • Green oak leaf lettuce, torn
  • 6 baby qukes, sliced or chopped
  • 150 g bean sprouts
  • 1 bunch coriander, rinsed, torn
  • 125.00 ml fresh mint leaves
  • Lime wedges, to serve, optional
Instructions:
  • Place the noodles in a large bowl and soak in water as directed on the packet.
  • In a large wok or non-stick frying pan over medium-high heat, warm oil. Add garlic and pork mince, stirring with a wooden spoon to break up any lumps, and cook until browned, about 3-4 minutes. Stir in fish sauce, soy sauce, sugar, lemongrass, and ginger. Cook over medium heat until pork caramelizes and turns slightly crisp, about 5-6 minutes. Finally, add chili and remove from heat.
  • Combine the carrot, onion, and vinegar in a bowl and let it sit for 5-10 minutes.
  • Assemble noodles, pork mince, lettuce, cucumber, carrot mix, sprouts, coriander, and mint on a large platter. Garnish with additional chili and lime wedges before serving.

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