Ingredients
- ½ (14-ounce) package dried medium rice noodles
- ¼ cup canola oil
- 4 garlic cloves, chopped
- 2 Thai chiles, chopped
- 2 boneless pork chops (about 1 pound), trimmed of fat, thinly sliced, and marinated in 2 teaspoons soy sauce for 5 minutes
- 2 tablespoons sweet soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon Thai fish sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 teaspoon ground white pepper
- ½ cup water, or as needed
- 1 red bell pepper, seeded and cut into thin strips
- 1 cup snow peas, trimmed and cut in half on a diagonal
- 1 cup fresh Thai basil leaves
How to Make It
- Soak the noodles in warm water to cover for 20 minutes, then drain off the water, and set aside.
- Heat a Lodge 14-inch cast iron wok over medium-high heat until hot. Add the oil, and wait until it is hot. Add the garlic and chiles; using a wide metal spatula, stir around until the mixture is fragrant and the garlic starts to turn color, about 1 minute.
- Add the pork, and stir until cooked through. Add the drained noodles, both soy sauces, fish sauce, oyster sauce, sugar, white pepper, and water, and cook until the noodles are almost soft, stirring constantly, 5 to 8 minutes.
- Stir in the pepper strips and snow peas, and cook until tender-crisp and the noodles are soft, just a few minutes. Turn off the heat. Stir in the basil, and serve.
