Noodles with Pork and Kale (Mee Sa-pam)
1/2-16 oz bag (8 oz) Thin Rice Noodles
2 scant tablespoons Fish Sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce (regular or gluten free)
1 tablespoon fresh lime juice
2 tablespoons oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 lb pork loin, thinly sliced
4 cups kale, cut into thin strips
*Optional garnish: 2 tablespoons toasted sesame seeds
This recipe is a specialty from Phuket, the southern part of Thailand.
25 minutes to prep
10 minutes to cook
Total time: 35 minutes
Soak Rice Noodles according to box directions.
In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy sauce, and lime juice. Set aside.
Add oil to a large skillet and heat over a medium high heat. Add ginger and garlic. Cook one minute or until fragrant. Add pork and stir-fry until just cooked (meat will turn opaque).
Add reserved Fish Sauce mixture to meat and combine. Cook one minute. Drain noodles and add to meat. Stir-fry noodles until covered with sauce and just tender (al dente).
Add kale. Stir-fry until it turns dark green and is combined with ingredients. Sprinkle with sesame seeds if desired. Serve immediately.
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