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Pork with Rice Noodles, Scallions, and Chile


A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.

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  • 8 oz. wide rice (pad thai) noodles
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 3 Tbs. fish sauce
  • 1-1/2 tsp. granulated sugar
  • 2 Tbs. vegetable oil
  • 1 lb. ground pork
  • Kosher salt
  • 1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
  • 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
  • 1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 2 Tbs. chopped peanuts


Adapted from


Step 1

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.


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