Thai Pork and Basil with Rice Noodles
From Mayi Brady in Los Angeles Times 4/24/02
1 lb of
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.