| Yield | |
|---|---|
| Source | Food Network Magazine, April 2011 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Food Network Magazine, April 2011 |
| Prep time | 45 minutes |
| 1 | Pound | Pork Chops (thin, boneless, fat trimmed) |
| 8 | Ounce | Thai Rice Noodles (wide) |
| 1 | Cup | Cilantro (chopped) |
| 1 | Lime (zested and juiced) | |
| 2 | Ginger Slices (peeled) | |
| 2 | Clove | Garlic (smashed) |
| 3 | Red Jalapeno Peppers (seeded and roughly chopped) | |
| 2 | Shallots (roughly chopped) | |
| 3 | Tablespoon | Fish Sauce |
| 2 | Tablespoon | Brown Sugar |
| 4 | Tablespoon | Vegetable Oil |
| 1⁄4 | Pound | Green Beans (cut into pieces) |
1.Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Cut the frozen pork crosswise into 1/4-inch-wide strips.
2.Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar, and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
3.Heat 3 tablespoons oil in a large skillet over high heat. Add half cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon oil to the skillet; add the green beans and stir-fry until tender, 4-5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.