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Red Thai Pork with Spicy Noodles
3 / 5
Lean pork fillet
225g (8oz) Lean pork fillet, cut into thin strips
5mlsp (1tbsp) Oil
2x15mlsp (2tbsp) Red Thai curry paste
4 Spring onions, sliced
50g (2oz) Sugar snap peas
1 Red pepper, seeded and sliced
2 Heads pak choi,sliced
150ml (¼) Coconut milk
Fresh coriander, chopped
100g (4oz) Dried rice or egg noodles
1 Lime, juice
1x15mlsp (1tbsp) Sweet chilli sauce
In a large non-stick wok or pan fry the pork fillet in the oil until browned.
Stir through the curry paste and add ¾ of the spring onions, the sugar snap peas, pepper, chilli, and pak choi. Cook for 2-3 minutes.
Add the coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with some of the fresh chopped coriander.
For the noodles cook the dried rice or egg noodles according to packet instructions. Drain and stir through the lime juice, chilli sauce, remaining coriander and spring onion.
Serve the stir-fry with the noodles and extra pak choi
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