Spicy Thai Noodle Salad
Ingredients:
- 8 ounces rice noodles
- 1 tablespoon canola oil
- 1 pound ground pork or turkey
- ¾ teaspoon ground red pepper
- 5 tablespoons fish sauce
- 2 medium shallots
- 3 clove garlic
- 6 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 cups cabbage (shredded)
- 2 cups carrot (shredded)
- ½ pint grape tomatoes
- 1 cup fresh cilantro (chopped)
- ½ cup fresh mint
Directions
Cook noodles as label directs. Rinse with cold water. Using shears, snip noodles. Drain.
In 10 inch skillet, heat oil on medium-high. Add pork. Sprinkle with pepper and 1 tablespoon fish sauce. Cook 4-5 minutes or until browned, breaking up with back of spoon. Add shallots and garlic. Cook 2-3 minutes or until tender, stirring frequently. Remove from heat.
In large bowl, whisk together lime juice, sugar, remaining 4 tablespoons fish sauce, and 1 tablespoon water. Add noodles, pork mixture, cabbage, carrots, tomatoes, cilantro, and mint, tossing to combine.
Serve, or cover and refrigerate up to 1 day.