Red Thai Pork with Spicy Noodles

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean pork fillet
2 people
Cooking Time:
10 minutes
  • 225g (8oz) Lean pork fillet, cut into thin strips
  • 5mlsp (1tbsp) Oil
  • 2x15mlsp (2tbsp) Red Thai curry paste
  • 4 Spring onions, sliced
  • 50g (2oz) Sugar snap peas
  • 1 Red pepper, seeded and sliced
  • 2 Heads pak choi,sliced
  • 150ml (¼) Coconut milk
  • Fresh coriander, chopped
  • 100g (4oz) Dried rice or egg noodles
  • 1 Lime, juice
  • 1x15mlsp (1tbsp) Sweet chilli sauce
In a large non-stick wok or pan fry the pork fillet in the oil until browned.

Stir through the curry paste and add ¾ of the spring onions, the sugar snap peas, pepper, chilli, and pak choi. Cook for 2-3 minutes.

Add the coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with some of the fresh chopped coriander.

For the noodles cook the dried rice or egg noodles according to packet instructions. Drain and stir through the lime juice, chilli sauce, remaining coriander and spring onion.

Serving Suggestions:
Serve the stir-fry with the noodles and extra pak choi