Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

By Margannl

Ingredients

• Kosher salt
• 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
• 1 Tbs. Asian sesame oil
• 3/4 lb. small chunks of pork
• 1/2 cup crunchy peanut butter
• 1/4 cup seasoned rice vinegar
• 1-1/2 Tbs. fish sauce
• 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
• 2 medium carrots (about 6 oz.), grated
• 1 large yellow squash or zucchini (about 1 lb.), grated
• 2/3 cup coarsely chopped fresh mint
• Lime wedges, for serving

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Stir-frying

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Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.


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