Make it Scotch

Red Thai Pork with Spicy Noodles

  • Prep 10-15 mins
  • Cook 10-15 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    In a large non-stick wok or pan, fry the pork in oil until browned. Stir through red Thai curry paste and add spring onions, sugar snap peas, red pepper, red chilli and 2 heads pak choi. Cook for 2-3 minutes.
  • 2
    Add 150ml coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander.
  • 3
    For the noodles cook 100g dried rice or egg noodles according to pack instructions. Drain and stir through juice of 1 lime, sweet chilli sauce and fresh chopped coriander and spring onion.
  • 4
    Serve the stir-fry with the noodles, extra pak choi and prawn crackers.
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