The classic Thai fried noodle dish made with pork, broccolini, garlic, ginger and more is easier to make than you think.
2 1/2 ounces (70 grams rice noodles
2 cloves garlic, minced
2 1/2 ounces (70 grams pork chop, cut into 1-inch pieces
2 1/2 ounces (70 grams Chinese broccoli, broccolini or broccoli rabe, chopped into large pieces
1 teaspoon Sriracha
2 tablespoons dark soy sauce
1 tablespoon fish sauce
1 tablespoon shoyu (regular soy sauce)
1 tablespoon oyster sauce
1 teaspoon palm sugar
Soak rice noodles in water overnight.
In a medium bowl, combine dark sauce ingredients. Chop and prepare pork chops, broccoli and rest of ingredients.
Heat wok over high heat. Add oil and the garlic and ginger. When garlic becomes aromatic, add the pork and toss for 30 seconds, or until almost cooked through and browned.
Add the broccoli to one side of the pan and place the rice noodles on top of the broccoli. Add a little water from the noodles if needed. Cook until broccoli begins to wilt.
Add the dark sauce and toss to combine.
Make a well in the middle, crack an egg and toss to combine. Top with Sriracha and more grated ginger. Serve immediately.
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