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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Pork & Tomato Gravy noodles

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This pork & tomato dish isn’t something you’d find in many Thai restaurants, but it’s definitely something you’d find me eating at home on my couch. It’s so comforting and delicious. The texture of the fresh noodles combined with the peppery, porky gravy is just so so good.

WATCH THIS RECIPE

THAI PORK & TOMATO GRAVY NOODLES

PREP TIME

10 minutes
COOK TIME

20 minutes
SERVES

2
Ingredients

8 soft green lettuce leaves, roughly sliced

3 tbsp vegetable oil

300g (10.5 oz) fresh rice noodles*

1 tsp sweet dark soy sauce

2 garlic cloves, finely chopped

½ small onion, finely diced

150g (5.2 oz) pork mince

2 tomatoes, diced

1½ cups chicken stock

¼ tsp ground white pepper

2 tbsp cornflour mixed with 2 tbsp water

 

Stir-fry sauce:

2 tbsp fish sauce

1 tsp soy sauce

1 tsp sweet dark soy sauce

½ tsp sugar

Steps
Step 1

Place divide lettuce leaves among two serving plates.

Step 2

Mix the ingredients for the stir-fry sauce in a small bowl. Set aside for later.

Step 3

Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over high heat. Add the rice noodles and spread them out and allow them to cook for a few seconds. Then stir-fry and allow them to cook undisturbed for another few seconds. Once the noodles are starting to char at the edges, add the sweet dark soy sauce and stir-fry for another half a minute. Place the noodles on top of the lettuce leaves on your serving plates.

Step 4

In the same pan, heat the remaining 2 tablespoons of oil. Add the garlic and onion and stir-fry for about half a minute. Add the pork and stir-fry until almost cooked. Add the tomatoes and stir-fry for 3-4 minutes or until the tomatoes start to break down. Then add the stir-fry sauce and simmer for 2-3 minutes. Then add the chicken stock and simmer for another 3-4 minutes. Then add the cornflour mixture. Simmer for another minute until thick and glossy. Stir through the white pepper. Taste and season with more soy sauce to taste. Remove from heat and spoon the sauce over the noodles.

Note Icon

Notes:

Fresh rice noodles are available from Asian supermarkets or you can try my homemade recipe here. Dried rice noodles or cooked egg noodles can be used here too.

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