I really like wok based dishes. It is so easy to gradually keep adding ingredients and cook them progressively all in one pan. The ingredients usually cook quickly and cleaning the wok is generally easy as well. With the exception of the initial rice vermicelli preparation, this dish ticks all those boxes.
The rice vermicelli noodles and pork form the base of this meal. Spring Onion, chilli, garlic and broccolini help round out the dish. All cooked in a subtly sweet marinade of lime juice, palm sugar and fish sauce that blend perfectly. Garnished with coriander and crushed peanuts to add a very nice crunch to the meal. A very quick and easy make dinner.
You could substitute chicken into this meal instead of pork, however I would be reluctant to substitute beef. I think the marinade complements the white meats better than the dark meats.
Print Recipe
Sticky Thai Pork
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
John 
