Khanom jeen with spicy pork

Preparation info

  • Serves


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By Terry Durack

Published 2002

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Yet another Oriental alternative to good old spag bol, and this time it even comes with tomato. The soft, bland nature of the rice noodles is the perfect foil for the intensely spicy sauce, proving that opposites not only attract, they can get on like a house on fire.



Heat oil in a hot wok and fry curry paste and turmeric for 1 minute. Add minced pork and stir well. Reduce heat and gently stir fry for 4 to 5 minutes. Add tomato and cook for 3 to 4 minutes. Add bean sauce, fish sauce and lime juice. Cover and keep warm.

Pour boiling water over noodles and separate them gently with a chopstick. Drain well, and arrange on a large serving platter. Pour s