Ingredients:
8 ounces wide dry rice noodles ( 1/2 inch)
3 tablespoons fish sauce ( nam pla)
1 tablespoon brown sugar
1 tablespoon oil ( peanut or canola)
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 garlic cloves, finely chopped
1/2 cup finely chopped fresh Thai red chili peppers (about 35) or 1/2 cup other fresh hot chili peppers
4 ounces ground pork
3/4 cup roughly chopped fresh basil ( about 1-2 big sprigs worth)
6 cherry tomatoes, quartered
1 tablespoon fresh mint, finely chopped, I used more
2 -3 tablespoons oil, for stir-frying
Directions:
Boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.
Meanwhile, mix sauce ingredients in a small bowl.
Prep the other ingredients and have them all ready before starting–the rest of the cooking is done in MINUTES.
Heat oil in a wok or large skillet to hot.
Stir-fry garlic for about 20 seconds until starting to brown.
Add the chiles (STAND BACK and have the fume hood on HIGH unless you want to cough and cry for half an hour–trust me) and fry for about 30 seconds.
Add the pork and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. Let it bubble a bit.
Drain the noodles and stir them into the wok mixture. Toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.
Dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).
Have plenty of cold beverages ready.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.