Thai pork salad
Pork, peanuts and noodles are a classic Thai combination and easy to prepare for a delicious and filling lunch.
Preparation time: 20 minutes Cooking time: 20-25 minutes
400 g pork fillet or loin, cut into strips salt and pepper oil for stir-frying 15-30 ml (1-2 T) garlic and ginger paste 30 ml (2 T) soy sauce 60 ml (¼ c) sweet chilli sauce few drops of fish sauce juice and zest of 2-3 limes 250 g rice vermicelli
250 g shredded cabbage and carrot strips 60 ml (¼ c) each chopped spring onions, fresh mint and fresh coriander peanuts for sprinkling on top 1 Pork Season the meat with salt and pepper. 2 Stir-fry the meat in a little oil with the garlic and ginger paste until just done. Add the soy, sweet chilli and fish sauces, lime juice and zest. Mix and set aside to cool. 3 Pour boiling water over the rice noodles and set aside until soft. Drain, allow to cool and add to the pork strips. Spoon into a container and set aside. 4 Salad Mix the cabbage, carrots, spring onions, mint and coriander. 5 Spoon the salad and peanuts into 2 separate containers. Mix the meat, noodles and salad just before eating and scatter the peanuts on top.