Prep 10 mins
Cook 10 mins
I tried this recipe from Clifford A. Wright's 'Some Like It Hot'.(He borrowed it from an LA noodle house). It BLEW ME AWAY! Easy and very tasty. The mint is a must--be sure not to skip it. I made it with all the chiles called for and it was scorching (which I like) but you can cut back on them if you are nervous about spiciness.
- 8 ounces wide dry rice noodles (1/2 inch)
- 3 tablespoons fish sauce (nam pla)
- 1 tablespoon brown sugar
- 1 tablespoon oil (peanut or canola)
- 2 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 garlic cloves, finely chopped
- 1⁄2 cup finely chopped fresh Thai red chili peppers (about 35) or 1⁄2 cup other fresh hot chili pepper
- 4 ounces ground pork
- 3⁄4 cup roughly chopped fresh basil (about 1-2 big sprigs worth)
- 6 cherry tomatoes, quartered
- 1 tablespoon of fresh mint, finely chopped, I used more
- 2 -3 tablespoons oil, for stir-frying
- Boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.
- Meanwhile, mix sauce ingredients in a small bowl.
- Prep the other ingredients and have them all ready before starting--the rest of the cooking is done in MINUTES.
- Heat oil in a wok or large skillet to hot.
- Stir-fry garlic for about 20 seconds until starting to brown.
- Add the chiles (STAND BACK and have the fume hood on HIGH unless you want to cough and cry for half an hour--trust me) and fry for about 30 seconds.
- Add the pork and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. Let it bubble a bit.
- Drain the noodles and stir them into the wok mixture. Toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.
- Dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).
- Have plenty of cold beverages ready.