Sukhothai Noodles
Chewy rice noodles tossed with tender pork, tangy tamarind, and a scatter of crispy garnishes. A balanced, vibrant Thai favorite that comes together in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 524
- Protein
- 28g
Ingredients
- 6 oz Rice noodles (about 1/8 inch wide)
- 10 oz Ground pork
- 3 tablespoons Tamarind paste
- 2 tablespoons Fish sauce
- 1.5 tablespoons Palm sugar or brown sugar
- 3 cloves Garlic cloves, minced
- 1 whole Lime, cut into wedges
- 1 whole Red chili, sliced thin into rings (optional)
- ¼ cup Crushed peanuts
- ¼ cup Crispy fried shallots
- ¼ cup Fresh cilantro leaves
- 2 stalks Green onion, sliced thin crosswise
Instructions
- 1
Fill a medium pot three-quarters full with water and place it on high heat, then wait for large bubbles to rapidly break the surface, about 8 minutes.
- 2
Mince the garlic until pieces are smaller than a grain of rice—about pencil-tip dots—on a cutting board using a chef's knife.
- 3
Slice the red chili lengthwise from tip to base, then turn each half flat-side down and slice crosswise into thin rings, about 1/8 inch wide.
- 4
Slice the green onion crosswise (perpendicular to its length) into pieces about 1/4 inch wide, cutting from the white base all the way through the green tops.
- 5
Once the water boils, add the rice noodles, stir with a fork to separate them, and wait until the noodles are soft and bend easily without cracking, about 4 minutes.
- 6
Drain the noodles in a colander by pouring them slowly into the sieve, then set the colander aside so the noodles can rest for 1 minute.
- 7
Place a 12-inch skillet on medium-high heat for 1 minute until the bottom of the pan feels hot when you hold your hand 2 inches above it.
- 8
Add 1 tablespoon olive oil to the hot skillet and immediately add the minced garlic, stirring constantly for 30 seconds until it smells very fragrant and light golden.
- 9
Add the ground pork to the skillet and break it apart with a wooden spoon into pea-sized pieces, stirring constantly for 4 minutes until no pink remains inside.
- 10
Pour the tamarind paste, fish sauce, and palm sugar into the skillet and stir constantly for 1 minute until the sugar dissolves and the mixture smells sweet and tangy.
- 11
Add the drained noodles to the skillet and toss everything together with two forks for 2 minutes until the noodles are evenly coated and warmed through.
- 12
Divide the noodles between two bowls, placing them in equal portions by using tongs to lift and transfer, and set the bowls on a clean counter.
- 13
Sprinkle half of the crushed peanuts over the first bowl, distributing them evenly across the surface in a light, scattered layer.
- 14
Sprinkle half of the crushed peanuts over the second bowl in the same way.
- 15
Scatter half of the fried shallots over the first bowl's surface, then scatter the remaining half over the second bowl.
- 16
Place half of the fresh cilantro leaves on top of the first bowl, then place the remaining leaves on the second bowl.
- 17
Divide the sliced green onion between both bowls, scattering it evenly across each portion.
- 18
Arrange half of the chili rings on the first bowl and half on the second bowl, placing them in a small mound on top or scattered, depending on your preference.
- 19
Place one lime wedge on the rim of each bowl, positioning it so it is easy to reach and squeeze over the noodles while eating.
Tools you’ll need
- 12-inch skillet
- Medium pot
- Colander
- Wooden spoon
- Fork or pair of tongs
- Chef's knife
- Cutting board
- Two bowls
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