• 150 g (5 oz) flat rice noodles
  • sunflower oil spray
  • 3 spring onions, sliced
  • 1 red pepper, diced
  • 2 kaffir lime leaves, shredded
  • 2 red chillies, deseeded and sliced
  • ½ lemon grass stalk, finely chopped
  • 450 g (14½ oz) pork fillet, shredded
  • 2 tablespoons soy sauce
  • 175 ml (6 fl oz) Thai fish sauce
  • 65 g (2½ oz) palm sugar or soft brown sugar
  • red basil or basil leaves
  • shredded spring onions

Cook the noodles according to the instructions on the packet.

Heat a wok or large frying pan and lightly spray with oil. Add the spring onions, red pepper, lime leaves, chillies and lemon grass and stir-fry for 1 minute. Add the shredded pork and stir-fry over high heat for 2 minutes.

Add the soy sauce, fish sauce, sugar and drained noodles and cook for about 2 minutes, using 2 spoons to lift and stir until the noodles are evenly coated and hot.

Serve immediately, garnished with basil leaves and shredded spring onions.

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