Name: Sticky Thai pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 100 gram dried rice vermicelli noodles; 1 tablespoon peanut oil; 500 gram minced pork; 4 green onions, sliced; 2 clove garlic, crushed; 1 long red chilli, chopped; 2/3 cup finely grated palm sugar; 1/3 cup fresh lime juice; 1/3 cup fish sauce; 1 bunch broccolini, chopped; 1 bunch coriander, leaves picked; 1/2 cup peanuts, toasted, chopped; fried shallots, lime wedges to serve

Sticky Thai pork

This easy recipe can be on the table in half an hour! With flavour-packed Thai-style pork mince, served up with vermicelli noodles in a bowl, it's sure to be a hit. Sprinkle peanuts on top for added texture.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

100 gram dried rice vermicelli noodles

1 tablespoon peanut oil

500 gram minced pork

4 green onions, sliced

2 clove garlic, crushed

1 long red chilli, chopped

2/3 cup finely grated palm sugar

1/3 cup fresh lime juice

1/3 cup fish sauce

1 bunch broccolini, chopped

1 bunch coriander, leaves picked

1/2 cup peanuts, toasted, chopped

fried shallots, lime wedges to serve

Method

1.In a large heatproof bowl, cover noodles with boiling water. Set aside for 5 minutes. Drain well.

2.In a wok or large frying pan, heat oil on high. Stir-fry pork for 4-5 minutes until browned, breaking up lumps.

3.Add onion, garlic and chilli and stir-fry for 1 minute. Transfer mixture to a plate.

4.In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.

5.Return mince mixture to pan with broccolini and half each coriander and peanuts. Stir-fry for 2 minutes. Toss noodles through.

6.Serve topped with remaining coriander, nuts and fried shallots. Accompany with lime wedges if liked.

If liked, accompany with sliced carrot and cucumber tossed in rice wine vinegar. If palm sugar is unavailable, use brown sugar.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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