Rice Noodles with Pork and Vegetables | RICARDO

Name: Rice Noodles with Pork and Vegetables | RICARDO
Total time: 60 min
Ingredients: 1/4 cup (60 ml) water; 3 tbsp (45 ml) oyster sauce; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) dark soy sauce; 1 tbsp brown sugar; 2 tsp (10 ml) fish sauce; 3/4 lb (340 g) large rice noodles; 1 pork tenderloin, about 1 lb (450 g), halved lengthwise and thinly sliced; 1/4 cup (60 ml) vegetable oil; 2 garlic cloves, chopped; 1 bird’s eye chili pepper, seeded or not, finely chopped, or more to taste; 2 bell peppers, various colours, seeded and cut into strips; 1 onion, thinly sliced; 1/2 lb (225 g) baby bok choy, leaves separated, broccoli florets or other green vegetable; 1 cup (30 g) Thai basil leaves, plus more for serving

www.ricardocuisine.com

Nicknamed “drunken noodles,” this recipe offers a true culinary trip to Thailand. Serve the noodles in a sweet and salty sauce.

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Ingredients

1/4 cup (60 ml) water
3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) dark soy sauce
1 tbsp brown sugar
2 tsp (10 ml) fish sauce
3/4 lb (340 g) large rice noodles
1 pork tenderloin, about 1 lb (450 g), halved lengthwise and thinly sliced
1/4 cup (60 ml) vegetable oil
2 garlic cloves, chopped
1 bird’s eye chili pepper, seeded or not, finely chopped, or more to taste
2 bell peppers, various colours, seeded and cut into strips
1 onion, thinly sliced
1/2 lb (225 g) baby bok choy, leaves separated, broccoli florets or other green vegetable
1 cup (30 g) Thai basil leaves, plus more for serving