Sticky Thai Pork
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Sticky Thai Pork
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 200g Rice Vermicelli Noodles
- 2tbsp Peanut Oil
- 750g Pork Mince
- 6 Spring Onionsthinly sliced
- 3cloves Garliccrushed
- 1 Long Red Chilli
- 2/3cup Palm Sugar
- 1/3cup Lime Juice
- 1/3cup Fish Sauce
- 1bunch Broccolinichopped
- 1/3cup Coriander Leavesdiced
- 1/2cup Peanutschopped
Instructions
- Place rice vermicelli noodles in a large saucepan and cove with boiling water. Drain after about 5-6 minutes and set aside.
- Heat peanut oil in a wok over medium high heat.
- Add pork mince and cook until browned while stirring regularly. Breakup clumps to ensure even cooking.
- Add spring onion and chilli and continue stir-frying for about another 1 minute. Remove mixture from wok and set aside.
- Add lime juice, palm sugar and fish sauce to wok and bring to boil. Reduce heat and simmer for 3 minutes to allow sauce to thicken slightly.
- Increase heat and return mince mixture to wok along with broccolini, half of the coriander and half of the chopped peanuts. Stir to mix through and continue stir-frying for about 3 minutes or until heated through.
- Remove from heat and add vermicelli noodles and toss noddles through mixture to combine.
- Serve garnished with remaining coriander and chopped peanuts