Drunken Noodles with Pork
A spicy, savory, and fragrant Thai stir-fry with tender pork and wide rice noodles enveloped in a flavorful sauce with fresh basil and chiles.
10 min
Prep
10 min
Cook
4
Serves
480
Calories
Macros · per serving
28g protein
52g carbs
18g fat
Ingredients
For 4 servings
- 8 oz rice noodles
- 1 lb pork loin
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 cup fresh basil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 2 red chili
- 1 lime
Instructions
- 1
Soak the rice noodles in warm water for 5 minutes or until softened. Drain and set aside.
- 2
Thinly slice the pork loin, garlic, onion, green bell pepper, and red bell pepper.
- 3
Heat the vegetable oil in a large pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
- 4
Add the sliced pork and cook until browned and cooked through, about 4-5 minutes.
- 5
Add the onion, green bell pepper, red bell pepper, and red chilies to the pan. Stir-fry for 2-3 minutes until vegetables are tender.
- 6
In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the pork and vegetables, and stir to combine.
- 7
Add the drained noodles to the pan and toss well to coat with sauce and evenly distribute ingredients.
- 8
Fold in the fresh basil leaves and cook for another minute until wilted.
- 9
Remove from heat, squeeze lime juice over the noodles, and serve hot.
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