Follow our lead and we'll have you plating up this vibrant Thai pork noodle dish in half an hour.
- Heat all but 2 tablespoons oil in a wok over medium heat to 190C (or when a noodle puffs instantly). Loosen noodle bundles. Working with 1 bundle at a time, lower into oil and fry for 5 seconds or until puffed. Turn over and fry for a further 2 seconds. Drain on paper towel. Drain oil from wok. Reserve for another use.
- Heat 1 tablespoon fresh oil in wok over high heat. Add pork and stir-fry for 2 minutes. Peel garlic, crush into wok, then stir-fry for a further 2 minutes or until pork is cooked through. Transfer to a bowl.
- Heat remaining 1 tablespoon fresh oil in wok over medium heat. Crack eggs into wok, then, using a spatula, stir for 2 minutes or until scrambled. Add to pork in bowl.
- Grate palm sugar. Wipe wok clean and place over medium heat with sugar and 2 tablespoons water. Cook, without stirring, for 3 minutes or until a thick syrup. Zest 2 limes into wok, then squeeze over juice. Add fish sauce. Simmer for 2 minutes or until combined, then pour over pork.
- Peel eschalots, then thinly slice with tofu and onions. Halve 1 chilli. Remove seeds and cut into julienne (matchsticks). Break up noodles. Add eschalots, tofu, onions, chilli, noodles, coriander and bean sprouts to pork and toss to combine.
- Divide pork mixture among bowls. Cut remaining lime into wedges, thinly slice remaining chilli, then serve with extra coriander.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set