Thai Pork and Basil with Rice Noodles
From Mayi Brady in Los Angeles Times 4/24/02
1 lb of
ground pork
2 Tablespoons of oil
4 cloves of garlic, minced
4 serrano chiles, minced (adjust to taste, with or without
seeds)
3 Tablespoons dark soy sauce
3 Tablespoons sweet soy sauce
1/4 cup fish sauce
2 tablespoons chile paste in soybean oil (I use Namprik
Maesri brand “ Pla Dug.”)
1 large white onion, thinly sliced
1/2 of a fourteen ounce package of extra wide rice noodles
1 1/2 cups of coarsely chopped fresh basil, preferably Thai
Bring a large pot of lightly salted water to a boil and add
the noodles. Cook until softened but still firm. About 4
minutes. Drain noodles and rinse.
Heat the oil in a wok or large skillet. Add the garlic and
the chiles. Cook, stirring for about one minute. Add the
pork and continue stirring until the pork begins to brown.
Add the soy and fish sauces, the chili paste and onion.
Cook until onion begins to soften, about 4-5 minutes.
Add the noodles to the pork mixture along with the basil.
Cook for about 1 minute while stirring to combine.
Serves four