Recipes

Thai Rice Noodle Bowl

Whether you're in the mood for pork, chicken, or just plain veggies, this versatile dish is jam-packed with flavour whichever way you prepare it

By Caren McSherry /

Credit: Flickr / susan@kingstreetmarketinggroup

Garnish your dish with cilantro, fresh mint and chopped peanuts for a full mix of flavours and textures

Swap in pork or chicken, or go completely veggie with this versatile dish

Pork tenderloin may be the other white meat, but if it’s not your thing, change it up with chicken breast or eliminate it altogether to make this a veggie bowl. Either way, the flavour profile is the winner here, whichever version you choose.

Ingredients

  • 1 lb. pork tenderloin, trimmed of all visible fat and sliced thinly
  • 1 (8 oz.) package dried rice noodles
  • 1 cup snap peas, blanched in boiling water and refreshed in ice water
  • 1 carrot, julienned
  • 1 small red pepper, julienned
  • 4 green onions, sliced very thinly
  • ½ cup shredded basil
  • ½ cup chopped fresh cilantro
  • ⅓ cup chopped fresh mint
  • 1 cup chopped peanuts, for garnish

Marinade

  • 3 Tbsp. grapeseed oil
  • 1 heaping Tbsp. Chilli 2.0
  • 2 Tbsp. fresh squeezed lime juice
  • 2 Tbsp. fish sauce
  • 1 Tbsp. sesame oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh grated ginger
  • 1 minced garlic clove

Instructions

  1. Pound the pork slices to an even thickness and set aside.
  2. Bring a large pot of water to the boil. Add the rice noodles to the boiling water and turn off the heat.
  3. Let the noodles sit in the hot water for 5 to 7 minutes, or until soft.
  4. Drain noodles, rinse in cold water and set aside.
  5. Mix all the marinade ingredients together in a bowl.
  6. Spoon 3 to 4 Tbsp. of the marinade over the pork and pat all over.
  7. Heat a frying pan over high heat. Add the pork and quickly sear it on both sides until nicely browned and caramelized. Set aside.
  8. To serve, mix the drained noodles with the prepared vegetables and herbs.
  9. Pour the remaining marinade over top and mix well to coat the noodles and veggies.
  10. Lay the pork on top and garnish with the chopped peanuts.

Serves 4 to 6

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.