5 small garlic cloves, roughly chopped
5 birds’ eye chillies, roughly chopped
2 tbsp vegetable oil
200g (7 oz) pork fillet, thinly sliced
1½ tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
300g (10.6 oz) fresh rice noodles*
1 handful Thai holy basil*
Use a mortar and pestle to pound the garlic and chillies to a rough paste.
Heat the vegetable oil in a wok over high heat. Add the garlic chilli paste and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Then add the oyster sauce, fish sauce and sugar. Stir-fry for another minute.
Add the rice noodles and stir-fry for another half a minute. Then toss through the holy basil. Remove from heat and serve.
NOTES:
– You can use Thai basil or regular Italian as a substitute for the Thai holy basil
– Cooked spaghetti, dried rice noodles or cooked egg noodles can be used here too.
