Food · Mrs. Monologues

Stir-Fried Thai Pork Noodles

Last last weekend, I unearthed a pack of flat rice noodles from the depths of my kitchen cabinet. I remember buying this unplanned when we were in SM last year. I was itching to cook something Vietnamese for weeks but could not find such noodles. When the craving subsided, I found the pack in one of the aisles of SM Hypermarket. Knowing it is a hard to find item, at least in our go-to grocery store, I grabbed a pack with a promise I will cook it soon. Of course that did not happen. The same was the story for the unopened bottle of mustard, can of cream corn and Ghirardelli chocolate chips in the pantry.

Feeling inspired, I whipped up this Thai sweet-salty-sour dish. This is a variation of a recipe from my Yummy Weekend Cooking Cookbook



4 small red onions, halved
1/4 kilo ground pork
1/3 cup brown sugar
1/4 cup calamansi (Philippine lemon) juice
1/4 cup fish sauce. The original recipe calls for Thai fish sauce. Actually, after I learned that our local patis has too much sodium, I stopped buying it. For this recipe, I had to borrow from a neighbor. Oh, the perks of living near relatives. Thanks, Mae!
1 cup basil leaves
half of a pack of flat rice noodles, soaked in hot water for 10 minutes
a handful of sitsaro or snow pea

In a bowl, mix the brown sugar with the calamansi juice and fish sauce. Mix well until sugar is dissolved. Set aside.

In a skillet, heat oil over low heat and cook the onions. Increase the heat and add the pork. Cook until lightly browned.  Add the sugar mixture. Once the liquid starts to simmer, add the basil and noodles. Toss to combine. When the noodles are about to be cooked, add the snow peas. Be careful not to overcook the snow peas. When cooked right, they add color and crunch to this dish.

Serve with a smile!

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