Stir Fried Noodles with Pork and Basil

Thai Noodle

I was in the mood in cooking lately so I decided to cook a simple Thai dish. I got this recipe from Yummy Magazine May 2008 issue (again 🙂 ), So basically, I just substituted the Thai fish sauce with the ordinary fish sauce since it’s much cheaper 😉 . As for the lime juice, probably you could use lemon or anything near to lime ( I think calamansi or lemon is too sour, so it’s better to use lime — the green lemon — instead). It’s very simple to cook, you can have this done by 30 minutes or less ( including the preparation).

Here’s the recipe:

12 shallots ( small onions) cut into halves or quarters ( depending on the size)
siling labuyo, finely chopped ( about 3-4 pieces, depending on your tolerance for “hot” foods)
cooking oil
1 kilo lean ground pork
1/3 cup packed brown sugar, dissolved in 1/4 cup lime juice
1/4 cup patis / fish sauce ( if you have Thai fish sauce, it would be much tastier)
2 cups fresh basil leaves
flat rice sticks ( for Pad Thai)

procedure:
1) Saute shallots and siling labuyo in cooking oil, low heat.
2) Now this time with medium heat, add the ground pork and make sure to cook it well. Ground pork should be brown in color and the liquid extract from the meat is much lesser.
3) Add the brown-sugar and lime juice mixture, patis/ fish sauce onto the cooked ground pork. After simmering, add the basil leaves.
4) you have 2 choices for the noodles:
a) Add the noodles onto the cooked ground meat, but if you do that, you should not cook the noodles at first. Just soak it first in water for 10 minutes.
b) Cook the noodles as per package instruction then add the noodles when it’s ready to be eaten.

** Recipe was taken from Yummy Magazine May 2008 issue, “Stir Fried Noodles with Pork and Basil” Summit Media

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