Ingredients
4
4 servings
- •½ lb wide rice noodle
- •¼ cup palm sugar
- •¼ cup fish sauce
- •¼ cup tamarind paste
- •6 oz pork belly, cubed
- •1 teaspoon oil
- •2 cloves garlic, minced
- •2 shallots, minced
- •1 teaspoon pickled turnip, optional
- •1 egg
- •4 oz tofu, cubed, optional
- •½ bunch green onion, or chinese chives, sliced, plus more for serving
- •½ cup bean sprout, plus more for serving
- •1 egg yolk
- •lime, for serving
- •peanut, for serving
- •red thai chile, diced, for serving, optional
Instructions
- Soak rice noodles in room temperature water 30 minutes prior to cooking.
- In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
- Heat a cast-iron pan or wok over high heat.
- Add pork belly and sear for about 3 minutes.
- Add oil, minced garlic, shallots, and turnips, and stir to incorporate.
- Move the pork belly to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
- Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
- Add 2 or 3 tablespoons of the reduced sauce and stir.
- Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
- When plating, make a divot in the center of the noodles and add the egg yolk.
- Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 594
- Carbohydrate: 67g
- Fat: 28g
- Fiber: 2g
- Protein: 16g
- Sugar: 16g
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