Q1: How do I keep my rice noodles from getting sticky and clumpy?

The key to perfect rice noodles is to soak, don't boil , and then to work quickly. Soaking them in very hot water makes them pliable without overcooking them. After draining, you can toss them with a tiny bit of oil to prevent sticking if you aren't using them immediately. When you add them to the hot skillet with the sauce, use tongs to toss them vigorously to separate the strands.

Q2: Is there a substitute for fish sauce for a vegetarian or vegan version?

Fish sauce provides a unique, savory umami flavor. For a vegetarian or vegan version, you can substitute it with a high-quality, light soy sauce or tamari. To add more depth, you could also add a teaspoon of mushroom powder or a splash of liquid aminos.

Q3: How can I control the spice level of this dish?

You are in complete control of the heat! The spice comes from the red jalapeño peppers. The recipe calls for seeding them, which removes most of the heat. For a milder dish, use only one jalapeño. For a much spicier dish, leave some or all of the seeds and membranes in when you chop the peppers.

Q4: Is it okay to use both the cilantro leaves and stems?

Yes, it is more than okay—it's highly recommended! In many cuisines, especially Thai and Mexican, the tender stems of the cilantro plant are used because they are packed with even more aromatic flavor than the leaves. Just be sure to trim off any tough, thick lower parts of the stems.

Q5: Why do you add some of the cilantro paste raw at the end?

This is a classic technique for building layers of flavor. Cooking the first half of the paste in hot oil deepens and melds the flavors of the garlic, ginger, and shallots, creating a savory, cooked base. Stirring in the remaining raw paste at the very end adds a huge, bright, fresh, and uncooked burst of cilantro, lime, and chili flavor that makes the whole dish taste incredibly vibrant and alive.

Fresh & Easy 30-Minute Thai Pork and Noodles

Name: Fresh & Easy 30-Minute Thai Pork and Noodles
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Thai
Ingredients: 1 pound thin boneless pork chops, fat trimmed; 8 ounces wide 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 red jalapeno peppers, seeded and roughly chopped; 2 shallots, roughly chopped; 3 tablespoons fish sauce; 2 tablespoons packed light brown sugar; 4 tablespoons peanut oil; 1/4 pound green beans, split lengthwise and cut into pieces

Fresh & Easy 30-Minute Thai Pork and Noodles

A vibrant and spicy Thai-inspired stir-fry dish featuring thin strips of pork, wide rice noodles, and crisp green beans. A flavorful paste is made in a food processor with fresh cilantro, lime, ginger, garlic, and jalapeños. This paste is used to stir-fry the pork, which is then tossed with the softened noodles and green beans. The dish is finished with more of the fresh cilantro paste for a bright, aromatic kick.

Author: Grace
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-Frying
Cuisine: Thai
Diet: Gluten Free

Ingredients

Scale

1 pound thin boneless pork chops, fat trimmed
8 ounces wide 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 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

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Instructions

Place the pork in the freezer for about 10 minutes to firm it up for easier slicing.
While the pork is chilling, place the rice noodles in a large bowl and cover with very hot water. Let them soak for about 10 minutes until just tender, then drain and snip them into shorter lengths with scissors.
Cut the chilled pork crosswise into 1/4-inch-wide strips.
Make the Cilantro Paste: In a food processor, puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar, and 1 tablespoon of water until smooth, scraping down the sides as needed.
Stir-Fry the Dish: Heat 3 tablespoons of peanut oil in a large skillet or wok over high heat. Add half of the cilantro mixture and stir-fry for 1 minute until fragrant.
Add the pork strips and stir-fry for 2 to 3 minutes, until no longer pink. Use a slotted spoon to transfer the cooked pork to a plate.
Add the remaining 1 tablespoon of peanut oil to the skillet. Add the green beans and stir-fry for 4 to 5 minutes, until tender-crisp.
Return the pork to the skillet along with the drained noodles and 2 tablespoons of the remaining fresh cilantro mixture. Cook, tossing with tongs, for about 2 minutes until everything is heated through.
Stir in more of the remaining cilantro mixture to taste, and serve immediately.

Notes

Placing the pork in the freezer briefly is a great trick that makes it much easier to slice thinly and evenly.
Soaking the rice noodles in hot water, rather than boiling them, prevents them from becoming mushy in the final stir-fry.
The cilantro paste is used in two stages: half is cooked to create a flavor base, and the other half is stirred in at the end for a fresh, vibrant finish.

Nutrition

Serving Size: 1/4 of recipe
Calories: 600-700
Sugar: 15-20 g
Sodium: 1000-1300 mg
Fat: 25-35 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 4-6 g
Protein: 30-35 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/thai-pork-and-noodles/