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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Love spicy stuff!!! This is a really nice dish for your Thai dinner. Ingredients:
2 cups canned reduced-fat coconut milk |
1/2 lb dried flat rice noodles |
2 tablespoons canola oil |
1 1/2 cups canned tomatoes |
2 teaspoons paprika |
3/4-1 teaspoon cayenne pepper |
1/4 cup minced white pepper |
1/2 lb boneless pork, sliced very thin |
1/4 cup brown sugar |
2 tablespoons black bean sauce or 2 tablespoons yellow bean sauce |
1 tablespoon fish sauce |
2 cups bean sprouts |
3 green onions, chopped |
chopped peanuts |
toasted coconut |
lime wedge |
Directions:
1. Place rice noodles in a bowl and cover with very hot water.
2. Let stand 30 minutes to soften.
3. Drain.
4. Heat the wok over high heat and add 1 T of oil.
5. Add tomato, paprika and cayenne.
6. Cook, stirring for 5 minutes.
7. Add noodles and fry to coat well.
8. Transfer to a bowl.
9. Add the remaining oil to the wok and saute the onion and pork for 1 minute.
10. Add the coconut milk, sugar, bean sauce, fish sauce and bring to a boil.
11. Cook, stirring for 2 minutes, reduce heat to low and stir in noodles and bean sprouts.
12. Simmer for 2 minutes.
13. Transfer to a serving bowl and garnish with peanuts, green onions, toasted coconut, and lime wedges.
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