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.
Photo by Lisa M.
Adapted from finecooking.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from finecooking.com

Ingredients

  • 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

Directions

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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