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Thai Pork and Basil With Rice Noodles
Active Work Time: 15 minutes
Total Preparation Time: 25 minutes
Dark and sweet soy sauces, chile paste in soybean oil, Thai basil and extra-wide rice noodles are available at Asian markets.
- Salt
2 tablespoons oil
4 cloves garlic, minced
4 serrano chiles, thinly sliced
1 pound ground pork
3 tablespoons dark soy sauce
3 tablespoons sweet soy sauce
1/4 cup fish sauce
2 tablespoons chile paste in soybean oil
1 large white onion, thinly sliced
1/2 (14-ounce) package extra-wide rice noodles
1 1/2 cups coarsely chopped Thai basil
Bring a large pot of lightly salted water to a boil.
Meanwhile, heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook, stirring, until very fragrant, about 1 minute.
Add the pork and cook, stirring, until the pork begins to brown, about 2 minutes.
Add the dark and sweet soy sauces, fish sauce, chile paste and onion and continue to cook until the onion begins to soften, 3 to 4 minutes.
Add the noodles to the boiling water and cook until softened but still firm, about 4 minutes. Drain the noodles and add them to the wok along with the basil. Cook, stirring, until well combined, about 1 minute.
4 servings. Each serving: 502 calories; 1,935 mg sodium; 88 mg cholesterol; 19 grams fat; 4 grams saturated fat; 52 grams carbohydrates; 30 grams protein; 2.69 grams fiber.
Pickled Cucumbers
Active Work Time: 5 minutes
Total Preparation Time: 30 minutes
- 1/2 cup rice vinegar
1 small cucumber, peeled and thinly sliced
1/2 small red onion, thinly sliced
1 to 2 serrano chiles, thinly sliced
Combine the rice vinegar, cucumber, red onion and chiles in a bowl. Refrigerate until serving, 20 minutes.
4 servings. Each serving: 26 calories; 5 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.73 grams fiber.
--MAYI BRADY, Times Staff Writer