Spicy Peanut Noodles with Ground Pork and Shredded Vegetables
Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.
1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
1 Tbs. Asian sesame oil
3/4 lb. lean ground pork
1/2 cup crunchy peanut butter, preferably natural
1/4 cup seasoned rice vinegar
1-1/2 Tbs. fish sauce
1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
2 medium carrots (about 6 oz.), grated
2 large yellow squash or zucchini (about 1 lb.), grated
2/3 cup coarsely chopped fresh mint
Lime wedges, for serving
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 24
March 3, 2011