Thai Cellophane Noodles with Pork
7-8 oz dry cellophane noodles
1-2T vegetable oil
1t Magic Paste
7 oz. ground pork
1 hot Thai chili, seeded and thinly sliced. Wear nitrile or Kevlar gloves to keep the chili oil from getting on your fingers.
3 cups beansprouts
3-5 green onions, thinly sliced
2T soy sauce
2T sweet chili sauce (used for dipping spring rolls)
2T rice vinegar
2T fish sauce
1T light-brown sugar (palm sugar, if you have it)
2-3T chopped peanuts and cilantro, to garnish
Put the noodles in a bowl large enough to accommodate being submerged by the boiling water you pour over them. Let them sit for 10 minutes, then drain and set aside. Cut them into shorter lengths after they’ve cooled. Kitchen shears work best for this.
Heat the oil in a fry pan or wok and add the magic paste (or Golden Mountain Sauce) and then the ground pork. Cook until the pork is broken up and just cooked through.
Add the chili, then the beansprouts and onions. Heat them up and add the noodles, followed by the fish sauce, soy sauce, chili sauce, brown sugar and rice vinegar. I found that mixing them together before cooking makes quicker work of adding them all at once.
Once everything’s in the pan/wok, mix the noodles well to distribute the sauces and heat everything through.
Put the noodles on plates or a platter and top with the peanuts and cilantro, and serve hot.
This Thai noodle is dish light, tasty and easy to make. Cellophane noodles are made from bean flour, which is derived from mung beans.
Cellophane noodles, Mung bean noodles
Sunday, May 21, 2017 - 4:12pm