Inspiration: Food Network
Think of this like someone asked you to make Pad Thai but only gave you the ingredients for pesto.
Ingredients
1 lb thin boneless pork chops, sliced
8 oz 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 Fresno chilis, seeded and roughly chopped
2 shallots, roughly chopped
3 tbsp fish sauce
2 tbsp packed light brown sugar
4 tbsp peanut oil
¼ lb green beans, split lengthwise and cut into pieces
Preparation
Place the pork in the freezer for 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.
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tbsp water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tbsp 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 tbsp peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tbsp of the remaining cilantro mixture. Cook, tossing with tongs until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
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