Thai-Inspired Curry Pork & Rice Noodles

Method

1. 1

   Prep the ingredients

   On a cutting board, slice the bok choy crosswise, cut the carrot into thin matchsticks, and cut the lime into wedges.
2. 2

   Soak the noodles

   Place the rice noodles in a large pot and cover with hot water; soak off the heat following the package directions, then drain when pliable but still slightly firm.

   11 min

   Tip: Check the noodles early; soaking too long can make them mushy in the skillet.

3. 3

   Brown the pork

   Heat the canola oil in a large deep skillet over medium-high heat. Add the ground pork and break it into small pieces; season with 1/2 tsp salt and a few grinds of black pepper.

   8 min
4. 4

   Build the curry

   Stir the red curry paste into the pork over medium heat until fragrant. Pour in the coconut milk and fish sauce, then simmer gently, stirring now and then.

   6 min

   Tip: Curry paste brands vary in salt and heat; taste before adding more.

5. 5

   Toss and finish

   Add the bok choy, carrot, and drained rice noodles to the skillet over medium heat; toss to combine. Taste and adjust salt and black pepper, then serve with lime wedges.

   6 min

   Tip: Use tongs to lift and turn the noodles without breaking them.