Thai Pork and Noodles
Pork and noodles make a classic combo in Thai cuisine. Stir-fry cooks up fast and keeps flavors intense. The food processor makes quick work of the sauce.
- 1 pound thin boneless pork chops, fat trimmed
- 8 ounces wide Thai rice noodles
- 1 cup fresh cilantro leaves and stems
- Finely grated zest and juice of 1 lime
- 2 slices peeled ginger
- 2 cloves garlic, smashed
- 3 red jalapeño peppers, seeded and roughly chopped
- 2 shallots, roughly chopped
- 3 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon water
- 4 tablespoons peanut oil, divided
- 1/4 pound green beans, split lengthwise and cut into pieces
Adapted from foodnetwork.com
Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
Purée cilantro, lime zest and juice, ginger, garlic, jalapeños, shallots, fish sauce, brown sugar and water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate.
Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes.
Add noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.