Pork and Vegetable Thai Noodle Salad

All the Thai aromas and flavours and perfect for preparation the night before and then eaten at lunch.

 8 oz of spaghetti or noodles of choice
 450 g lean minced pork
 1 tbsp fresh mintchopped
 6 tsp fish sauce
 2 tbsp sweet red chilli sauce
 2 tbsp lime juice
 2 tbsp toasted sesame oil
 ½ capsicum (or 1 small)thinly sliced
 1 carrotthinly sliced
 ¼ cup unsalted peanuts
 lime wedgesfor serving

What are we cooking today?
1

A noodle salad is filling and delicious. A meal in itself as lunch or dinner.

Getting started
2

Cook noodles according to package directions.

3

Drain, rinse well with cold water and let stand in the colander to drain.

4

While noodles cook, heat 1 tbsp oil and cook the pork thoroughly, constantly breaking apart to gain crumbly texture.

5

1 tbsp sweet red chilli sauce and 2 tsp fish sauce.

6

Add the carrot and capsicum for 2 minutes (just enough to warm).

7

Combine the remaining 4 tsp fish sauce, 1 tbsp chilli sauce, lime juice, mint and sesame oil in a large bowl. Add the rice noodles and gently toss until well combined.

8

Serve the pork and vegetable mixture on the noodles.

9

Sprinkle with peanuts and serve with lime wedges, if desired.

Annabelle's tips
10

Substitute the pork for chicken if preferred.