Ingredients with Measurements:
- 8 oz dried rice noodles
- 1/2 lb ground pork
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 cup fresh Thai basil leaves
- 1/4 cup chopped scallions
- 1/4 cup chopped peanuts
Special Equipment Needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-Step Instructions:
1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until tender. Drain the noodles in a colander and rinse with cold water. Set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and onion and stir-fry for 1-2 minutes, or until fragrant.
3. Add the ground pork to the wok and stir-fry for 3-4 minutes, or until browned and cooked through.
4. Add the red bell pepper to the wok and stir-fry for 1-2 minutes, or until slightly softened.
5. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the pork and vegetables in the wok and stir to combine.
6. Add the cooked rice noodles to the wok and toss to coat with the sauce.
7. Add the Thai basil leaves to the wok and toss to combine.
8. Serve the Thai basil dry noodles hot, garnished with chopped scallions and chopped peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 17g
Carbohydrates: 41g
Protein: 19g
Sodium: 1100mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Any type of bell pepper can be used instead of red bell pepper.
- Cashews or almonds can be used instead of peanuts.
Variations:
- Add sliced mushrooms or shredded carrots to the wok for extra vegetables.
- Use shrimp instead of ground pork for a seafood version of the dish.
- Add a splash of lime juice to the sauce for extra tanginess.
Tips and Tricks:
- Make sure to rinse the cooked rice noodles with cold water to prevent them from sticking together.
- Use fresh Thai basil leaves for the best flavor.
- Adjust the amount of soy sauce, oyster sauce, fish sauce, and sugar to taste.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Thai basil dry noodles in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Thai basil dry noodles in individual bowls, garnished with chopped scallions and chopped peanuts.
Garnishes:
Chopped scallions and chopped peanuts
Pairings:
Thai iced tea or a light beer
Suggested Side Dishes:
Steamed or stir-fried vegetables, such as bok choy or broccoli
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the dish is too salty, add a bit more sugar to balance out the flavors.
Food Safety Advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Thai basil dry noodles, also known as pad kra pao, is a popular street food in Thailand. It is typically made with ground pork or chicken, stir-fried with garlic, chili, and holy basil, and served over rice or noodles.
Flavor Profiles:
Savory, slightly sweet, and spicy
Serving Suggestions:
Serve the Thai basil dry noodles hot, garnished with chopped scallions and chopped peanuts.
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Region: Thai