I am calling this dish a Thai pork salad even though I have no idea if it is or not. It is a total invention, something I played around with over the weekend for a quick-fix lunch dish and it worked well enough that I thought I would share it with you the lucky readers.
Ingredients:
400g minced Pork
100g dried thin rice noodles
Half a smallish Chinese cabbage, shredded
200g sugar snap peas or mange tout
1 tsp sugar
100ml chicken stock
1 tbsp sherry
Small handful of salted cashew nuts roughly crushed in a mortar & pestle.
Handful fresh mint
Handful fresh coriander
For the paste:
1 onion, peeled
3 cloves garlic, peeled
2cm square knob of fresh ginger
1 Thai birds-eye chilli
Handful of fresh basil leaves
2 stalks lemongrass, tough outer leaves peeled off
1 tbsp groundnut oil
2 tbsp water
And then you need to:
Chuck all the paste ingredients into the whizzer and blend to as fine a paste as possible.
Put the noodles in a large bowl, cover with boiling water and after ten minutes drain and set to one side.
Blanch the sugar snap peas for about 2 minutes, drain and refresh in cold water. Drain again and set to one side.
In a large frying pan or wok heat 1 tbsp groundnut oil over medium heat and tip in the ‘curry’ paste. Cook quite gently for about ten minutes or so.
Add the ground pork and cook, stirring occasionally.
Add the cabbage, stock, sherry, sugar and cook for about ten minutes to reduce the sauce a little. Add the sugar snap peas and warm them through.
Arrange the noodles on a large platter.
With a slotted spoon place the cooked pork on top of the noodles. Scatter the fresh herbs over the top followed by the crushed cashew nuts. Serve either hot or cold, it matters not! Make sure you have a pot of nam pla (3 tbsp fresh lime juice, 3 tbsp fish cause, 3 tbsp water, 2 Thai chillis chopped, 1 tbsp caster sugar) handy as a condiment.
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