← Nouns Cooking · Thai

Ingredients

• 50 g glass noodles (bean thread), soaked 5 minutes and snipped into short lengths
• 250 g Minced pork
• 3 tbsp Water
• 3 tbsp lime juice
• 2 tbsp Fish sauce
• ½ tsp Sugar
• 1 tsp toasted chilli flakes (to taste)
• 1½ tbsp toasted rice powder (khao khua)
• 3 Shallot, thinly sliced
• 2 Spring onion, chopped
• 1 handful Mint
• 1 handful Coriander (cilantro), chopped
• 4 lettuce leaves and cucumber, to serve

Method

1. Boil the noodles for 1–2 minutes until clear and tender, drain and toss with a few drops of oil.
2. Cook the pork with the water in a pan over medium heat for 3–4 minutes, breaking it up, until no pink remains. Take off the heat.
3. Stir the lime juice, fish sauce, sugar and chilli flakes into the warm pork.
4. Add the noodles, toasted rice, shallots, spring onion and herbs and toss well.
5. Taste for balance and serve with lettuce and cucumber.

Tips

• Add the noodles while the pork is warm so they take on the dressing.
• Swap the pork for minced mushrooms and soy sauce for a vegetarian version (not gluten-free).

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen