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Pork with Rice Noodles, Scallions, and Chile

Scott Phillips

Servings: 4

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.


  • 8 oz. wide rice (pad thai) noodles
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 3 Tbs. fish sauce
  • 1-1/2 tsp. granulated sugar
  • 2 Tbs. vegetable oil
  • 1 lb. ground pork
  • Kosher salt
  • 1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
  • 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
  • 1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 2 Tbs. chopped peanuts

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 65
  • Sodium (mg): 1420
  • Carbohydrates (g): 59
  • Fiber (g): 2
  • Protein (g): 24


  • Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.
  • Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.
  • Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.
  • Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.
  • Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.


Rate or Review

Reviews (12 reviews)

  • butta211 | 09/05/2018

    Yummy. Good level of heat with the serrano. I topped mine with spicy chili crisp instead of peanuts. So delicious and added some nice additional heat and crunch. Highly recommend that. You can find it in the asian grocer, online or sometimes the aisle of your grocery.

  • jc0730 | 01/27/2017

    The flavor is just perfectly balanced. I loved this dish. We added some pea pods to uptick the veggie content but one way or another, it is perfect.Costco is now selling organic plain ramen noodles and they worked just right in this dish. Even reheated nicely.

  • MairiC | 09/23/2014

    Very good with a unique flavour combination. I added a few cloves of garlic and 2 serrano chiles and next time I think I would add maybe one more. Even though I rinsed the noodles I felt they needed a bit of chicken broth to loosen them up. Loved the combination of cilantro and mint...had not used them together before.

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