Cellophane Noodles with Pork

Name: Cellophane Noodles with Pork
Yield: Serves Two
Cuisine: Thai
Ingredients: 15 ml/1 tbsp magic paste; 300 g/11 oz/3½ cups beansprouts; 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp roasted peanuts, chopped, to garnish; small bunch fresh coriander (cilantro), chopped, to garnish; bunch spring onions (scallions), finely chopped; 30 ml/2 tbsp soy sauce; 30 ml/2 tbsp Thai fish sauce; 1 fresh green or red chilli, seeded and finely chopped; 30 ml/2 tbsp vegetable oil; 200 g/7 oz cellophane noodles; 30 ml/2 tbsp rice vinegar; 30 ml/2 tbsp sweet chilli sauce; 200 g/7 oz minced (ground) pork

Preparation info

Serves
Two

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Simple, speedy and satisfying, this is an excellent way of using mung bean noodles. The dish is popular all over Thailand.

Ingredients

200 g/7 oz cellophane noodles
30 ml/2

Asia
Thailand
Main course
South East Asia

Method

Place the noodles in a large bowl, cover with boiling water and soak for 10 minutes. Drain the noodles and set aside until ready to use.
Heat the oil in a wok or large, heavy frying pan. Add the magic paste and stir-fry for 2–3 seconds, then add the pork. Stir-Fry the meat, breaking it up with a wooden spatula, for 2–3 minutes, until browned all over.