The most defining characteristic of Thai food is the balance of four characteristics: spicy, sour, salty and sweet. All dishes should include these four flavours in varying degrees of boldness. Another important characteristic of Thai food is freshness, adding fresh basil and sugar snap peas transforms this dish, it is vital to use an array of textures to improve your home cooking. I used pork in this recipe but you can use chicken or leave it vegetarian.
2 x 350 g pork fillets
3 drops of sesame seed oil
1 red onion, cut into large chunks
4 garlic cloves, crushed
5cm thumb of ginger, grated
5 spring onions, chopped
2 red chillies, chopped
1 tin (50 ml) water chestnuts
1 punnet sugar snap peas
1 bunch of fresh basil
1/2 tsp xylitol/sugar
7 tbsp oyster sauce
2 tbsp fish sauce
1 tbsp light soya sauce
3 nests of fine egg noodles
Preparation 5 minutes
Cooking time 10 minutes
Boil the kettle and get all your ingredients out.
On a plastic chopping board remove the fatty gnarly bits off the pork, then take a large piece of baking paper and a rolling-pin and flatten the meat evenly. Slice into thin strips, transfer to a glass bowl with the sesame seed oil, a large grind of black pepper.
Prepare the garlic, ginger, chilli and spring onions and place next to the stove. Chop the red onion into large chunks and wash the basil and sugar snap peas.
Place a large wok on high heat, add 2 tablespoons of olive oil, heat it up for 30 seconds, then add the garlic, ginger, chilli and spring onions. Fry for 1 minute.
Then add the red onions and water chestnuts and fry for another 1 minute.
Add the pork strips and fry for 4 minutes, then add the fish sauce and soya sauce and fry for another minute. Take a piece of pork out the wok and cut it in half, if it isn’t pink in the middle it is cooked.
Place a pot on high heat, add salted boiling water and cook the noodles for 3 minutes, then drain.
Add the oyster sauce and sugar to the wok and cook for 30 seconds. Then turn off the heat and add the basil and sugar snap peas and toss.
Add the noodles to the wok, toss and make sure there is enough sauce, if there isn’t add a bit more oyster sauce.
Then you can finally dish up 🙂