Pork with Rice Noodles, Scallions, and Chile

Pork with Rice Noodles, Scallions, and Chile
Photo by Scott Phillips


  • 1 large red onion, halved lengthwise and thinly sliced (about 2-½ cups)
  • ½ to 1 small fresh green chile, such as Thai or serrano, thinly sliced
  • Kosher salt
  • 1 lb. ground pork
  • ½ cup chopped fresh mint
  • 1-½ tsp. granulated sugar
  • 8 oz. wide rice (pad thai) noodles
  • + 6 more ingredients
    • ½ cup chopped fresh cilantro
    • 1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
    • ¼ cup fresh lime juice (from 2 medium limes)
    • 2 Tbs. vegetable oil
    • 2 Tbs. chopped peanuts
    • 3 Tbs. fish sauce

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water. Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside. Heat 1 Tbs. of the oil ...

View full recipe at Fine Cooking


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