Khanom jeen with spicy pork

Name: Khanom jeen with spicy pork
Yield: Serves four
Cuisine: Thai
Ingredients: 4 tbsp crisp garlic flakes (available from Asian grocery stores); 1½ cups coriander leaves; 2 spring onions, green part only, finely sliced; 2 spring onions, green part only, finely sliced; 1½ cups bean sprouts; 1 lime, cut into wedges; 2 tbsp Thai red curry paste; 1 tbsp vegetable oil; 750 g (1½ lb) minced pork; 1 tsp ground turmeric; 1 tbsp yellow bean sauce (taucheo), mashed; 3 tomatoes, cut into wedges; 1 tbsp lime juice; 2 tbsp fish sauce (nam pia); 500 g (1 lb) fresh round rice noodles (khanom jeen), or thin bun noodles; 500 g (1 lb) fresh round rice noodles (khanom jeen), or thin bun noodles

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

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.

Ingredients

1 tbsp vegetable oil
2 tbsp Thai red curry paste
1

Asia
Thailand
Main course
Gluten-free
Noodles
Spicy
South East Asia

Method

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