Cellophane Noodles with Pork from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• bunch spring onions (scallions), finely chopped
• 300 g/11 oz/3½ cups beansprouts
• 1 fresh green or red chilli, seeded and finely chopped
• 200 g/7 oz minced (ground) pork
• 15 ml/1 tbsp magic paste
• 30 ml/2 tbsp vegetable oil
• 200 g/7 oz cellophane noodles
• 30 ml/2 tbsp roasted peanuts, chopped, to garnish
• 30 ml/2 tbsp rice vinegar
• 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar
• 30 ml/2 tbsp sweet chilli sauce
• 30 ml/2 tbsp Thai fish sauce
• 30 ml/2 tbsp soy sauce
• small bunch fresh coriander (cilantro), chopped, to garnish