Depending on where you live, you may or may not be able to eat inside a restaurant right now. So
having date nights might require a little more creativity and be a stay at home night. But that doesn’t
mean you have to compromise flavour and we’re here to help us make any night a date night.
INGREDIENTS
- 2 Boneless pork chops sliced into 1/4 inch cubed pieces
- 3 tbsp Soy sauce
- 1 Fresh lime squeezed
- 1 tbsp Fresh ginger
- 1 tbsp Brown sugar
- 1/2 package Dried rice noodles
- 2 tbsp Sesame oil
- 2 tsp Canola oil
- 1 tbsp Garlic finely chopped
- 1 Small carrot chopped
- 1 cup Canned baby corn rinsed
- 1 tbsp Yellow curry powder
- 1 tsp Fish sauce
- 1 tbsp Sriracha hot sauce
- 1/2 cup Veggie stock
- 1 can Coconut milk
- 1/4 cup Crushed peanuts
- 1 Fresh red Thai chilli finely diced
For garnish
- Cilantro leaves stems removed
METHOD
- Cut the boneless pork chops into 1/4 inch pieces using a sharp knife.
- Place into a medium sized mixing bowl and add the soy sauce, fresh lime and brown sugar. Stir well and cover the pork with the mixture / marinade cover and marinate in the fridge for 1 -2 hours prior to cooking.
- In a large pot of salted water to a boil over high heat. Add the rice noodles and cook for 2-3 minutes or until soft. Drain the water and sprinkle in sesame oil to prevent them from sticking. Set aside until needed.
- In a large sauté pan or wok heat the canola oil over a medium high heat. Once the oil is hot, add the garlic, carrots, baby corn, curry powder, fish sauce and hot sauce cook for approximately 2 to 3 minutes or until veggies are soft and fragrant.
- Add the pork and stir fry for approximately 3 to 5 minutes or until cooked through. Pour in the veggie stock and stir well. Add the coconut milk and cook for approximately 2 to 3 minutes or until the coconut milk is slightly reduced and thickening.
- In large serving bowls, divide rice noodles and spoon over the pork curry. Garnish with peanuts, Thai chilies and cilantro!