Servings: 4

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.

Ingredients

Kosher salt
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

Calories (kcal) : 620
Fat Calories (kcal): 260
Fat (g): 29
Saturated Fat (g): 6
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 6
Cholesterol (mg): 50
Sodium (mg): 1000
Carbohydrates (g): 65
Fiber (g): 5
Protein (g): 26

Preparation

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.

(9 ratings) Read Reviews

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Rice Noodles
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Reviews

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Reviews (9 reviews)

LArcher | 01/29/2014
My daughter really loved this recipe. I used chunky soynut butter because of peanut allergies and I used shredded carrots and shredded cabbage. I also used chopped poblano pepper instead of jalapeno, just because I had some frozen and chopped in my freezor. Would definitely make again but would add the jalapeno.
lewmc | 01/13/2013
We very much enjoyed the dish, although I made a decision to spice it up after reading other reviews. I grated fresh garlic and ginger into the cooking pork. I added orange bell pepper and scallions, but I took 1/2 of all vegetables and sauteed them slightly and tossed them into the sauce, warm noodles and raw vegetables. I used lots of mint and the green parts of the scallions on top with Sriracha to taste. We enjoyed it a lot. I would recommend cooking noodles later in cooking cycle, rinsing in warm water and tossing warm...much better.
auldwifie | 11/22/2012
made this for the first time, and agree with other reviewers, it is a bit bland, and gummy. I even *doctored* it a little, based on the other reviews. There is potential, but haven't quite figure out which ingredients to add for a more zippy flavor. I added shallot, garlic, soy sauce. Because I wanted more veggies, also added steamed green beans, red bell pepper to the mix. Used soba noodles as couldn't find rice noodles at my local grocery store. I cooked those a shorter time, so they wouldn't go gooey and then ran hot water over them just before serving.I might give it a go again, just to see if can improve on it.

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What We're Cooking Now

Name: Spicy Peanut Noodles with Ground Pork and Shredded Vegetables
Yield: 4 servings
Cuisine: Asian
Ingredients: Kosher salt; 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