Rice Sticks with Barbecued Pork
This is one of my favorite recipes.
— 8 oz. rice sticks (1/4″ side)
— 2 cloves garlic thinly sliced
— 5 cups chicken stock
— 1/4 cup fish sauce
— 1 to 3 tsp. Thai chili paste (to taste)
— 3 tbs. sugar
— 1 tbs. fresh lime juice (or to taste)
— 2 cups bean sprouts
— 6 to 8 oz. chinese BBQ Pork or cooked chicken, shrimp or scallops
— 1/2 c. finely chopped cilantro
— 3 tbs. finely chopped dry-roasted peanuts
— 1 lime quartered
Soak rice sticks in cold water to cover for about 30 minutes.
Heat stock in saucepan. Add sliced garlic. Simmer about 10 minutes. Add fish sauce, chili paste, sugar and lime juice. Taste. Add chili paste, lime juice and sugar to adjust seasoning.
Bring 2 quarts of water to a boil in a large pot. Just before serving, drain the rice sticks and cook in boiling water for 1 minute, or until tender. Add the bean sprouts and cook 10 seconds. Drain noodles and bean sprouts and transfer to four large bowls. Arrange the BBQ Pork slices on top. Fill each bowl with broth and sprinkle with cilantro and chopped peanuts. Serve at once with lime wedges and hot sauce on the side.
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