Tired of slow cooking and missing asian food, I went for some Thai tonight, in the form of a spicy noodle dish with pork.
8 oz pork tenderloin
8 oz rice noodles
1 red pepper
1 green pepper
4 cloves garlic
4 serrano peppers (or 7 thai chilies)
5 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/2 tsp cornstarch
water (in 3 tbsp, 3 cup, and 1 tbsp amounts)
basil leaves (stir fry 2/3rds, 1/3rd as fresh)
crushed peanuts (garnish)
crushed red peppers (garnish)
fresh squeezed lime (garnish)
You can substitute other meats in place of the pork. Chicken would be a good bet, I was just feeling chickened out and wanted to try the other white meat for once.
Soak rice noodles in cold water for at least one hour.
Trim the pork. Cut into 1/4″ strips. Reserve
Cut the green and red peppers into 1/2″-1″ squares. Reserve.
Chop the chili peppers and garlic
This took me a goodly amount of time. Then again, I’m new to this whole cooking business, let alone the raw meat cutting portion. You could probably do the non-soaking part in under 20 minutes.
This dish is, like almost all Thai food, stir fried. If you haven’t stir fried before, it is not for the faint of heart (I lost an eye from exploding oil during the making of this dish, but luckily it regenerated by the time I go to the blogging.). Open flame is the best, tastiest way to do this, but if you don’t have a gas stove or fire pit, you’ll make do with what you’ve got (like me in my land o’ crappy electric appliances).
Most Thai calls for basil leaves to be added. I can’t stand basil, but if you like it, you should add it.
- Heat your stir fry pan so that it’s hot and the oil is almost smoking.
- Add the garlic and chili peppers. Cook for 30 seconds until garlic is browned.1
- Add the meat. Cook for 2 minutes.
- Add soy sauce, sugar, oyster sauce, and 3 tbsp of water. Cook for 2 minutes.
- Add the green and red peppers. Cook for 2-3 minutes until peppers start to soften.
- Put 3 cups of water in a pot and bring to boil.
- Take stir fry off of heat
- Mix 1/2 tsp of corn starch and 1 tbsp of water in small dish. Stir until cornstarch is fully blended.
- Add cornstarch-water mixture to stir fry and stir it in. Sauce should thicken somewhat.
- Put stir fry back on heat. Cook for 1 minute.
- Remove stir fry from heat and cover.
- Drain noodles and place them in the boiling water. Cook for 30 seconds.
- Drain noodles again and place them in serving dish.
- Pour stir fry over noodles. Mix and serve immediately.
The dish is only moderately spicy at this point (tasty, but spicy). I recommend adding a mixture of some Thai hot sauce and Sriracha (rooster) sauce. This dish with those two hot sauces == heaven.
I’m not a big alcohol drinker, but this dish needs to be served with beer. I recommend Kirin Ichiban or some other similar quality-but-not-overpowering versatile brew. This dish with those sauces plus the Kirin == fuckin delicious.
Other additions I would add: lime, crushed red peppers, and crushed peanuts. In fact, I just went back and had a small dish with these additions and it was brilliant.
Food cost: $8, including sauces
Servings: 3 as a main dish, 6-8 as a side
Cost/serving: $2.67 as a main
Review: 5/5. I like chicken’s texture better, but the pork toughness is a good counterpart to the rice noodles’ softness. The peppers are perfect stir fried, still flavorful but not overpowering while being just the right mix of crunchy and juicy. The main dish is only moderately spicy and can be enjoyed by mortals. Adding the Thai hot sauce and Sriracha makes it fire alarm hot.