Rice Noodles with Pork and Vegetables
This Thai recipe is nicknamed “drunken noodles” because this classic dish is so very spicy that it’s said to be capable of shocking someone straight out of their hangover. We’ve adapted it so that it’s not too intense. It contains typical rice noodles, slightly springy and beautifully shiny; you get the right texture by letting […]
Ingredients
- 1/4 cup (60 ml) water
- 3 tbsp (45 ml) oyster sauce
- 2 tbsp (30 ml) low-sodium soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp brown sugar
- 2 tsp (10 ml) fish sauce
- 3/4 lb (340 g) large rice noodles
- 1 pork tenderloin, about 1 lb (450 g), halved lengthwise and thinly sliced
- 1/4 cup (60 ml) vegetable oil
- 2 garlic cloves, chopped
- 1 bird’s eye chili pepper, seeded or not, finely chopped, or more to taste
- 2 bell peppers, various colours, seeded and cut into strips
- 1 onion, thinly sliced
- 1/2 lb (225 g) baby bok choy, leaves separated, broccoli florets or other green vegetable
- 1 cup (30 g) Thai basil leaves, plus more for serving
Instructions
- In a bowl, whisk together the water, oyster sauce, both types of soy sauce, brown sugar and fish sauce. Set aside.
- In a large bowl of hot water, soak the noodles for 15 minutes, stirring a few times. Drain.
- Meanwhile, in a wok or a large, deep skillet over high heat, cook half of the pork at a time in half (2 tbsp/30 ml) of the oil until golden. Season with salt. Set aside on a plate.
- In the same wok, soften the garlic and chili pepper in the remaining oil. Add the bell peppers, onion and bok choy. Continue to cook until the vegetables are tender, about 6 minutes. Set aside with the pork.
- Add the noodles and sauce mixture to the wok. Cook over medium heat until the noodles have absorbed the sauce, stirring constantly.
- Return the meat and vegetables to the wok. Mix well. Add the Thai basil. Adjust the seasoning. Serve in bowls. Garnish with more basil.
This Thai recipe is nicknamed “drunken noodles” because this classic dish is so very spicy that it’s said to be capable of shocking someone straight out of their hangover. We’ve adapted it so that it’s not too intense. It contains typical rice noodles, slightly springy and beautifully shiny; you get the right texture by letting them soak in hot water and mixing them with sauce to finish the cooking. This one is sweet, salty and syrupy thanks to a blend of oyster sauce, brown sugar and soy sauce.