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


  • 4 servings


  1. Soak Rice Noodles according to box directions.
  2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy sauce, and lime juice. Set aside.
  3. 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).
  4. 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).
  5. Add kale. Stir-fry until it turns dark green and is combined with ingredients. Sprinkle with sesame seeds if desired. Serve immediately.