This recipe appears in:This Week in Recipes
I honestly picked this dish from Gourmet because it reminded me ever so slightly of Mapo Doufu, even though it barely contains any of the same ingredients, and is way more Thai than anything resembling Chinese.
But hear me out.
Both dishes start with a base of ground pork tossed in a hot wok, then add aromatics and bold flavors on top. In this case, the curry powder and fish sauce create the funky base.
The result is a mild and aromatic dish, more of a pleasant meal than the brash and daring Mapo Doufu. But sometimes that's a good thing. Not everything can be full throttle, though I will admit that some sriracha helps wake things up here. And depending on your curry powder and fish sauce, there may not be enough salt here. So taste as you go, and add more salt if needed.
- 8 ounces thin rice noodles (rice vermicelli)
- 2 tablespoons vegetable oil
- 1 pound ground pork
- 3 garlic cloves, smashed
- 1/2 cup chopped onion,
- 1 1/2 cups bell peppers, stemmed, seeded, and cut into strips
- 2 tablespoons curry powder
- 2 tablespoons Asian fish sauce
- 3/4 cup coarsely chopped cilantro
- 3/4 cup coarsely chopped basil
- Salt, to taste
- Sriracha to taste
Place the noodles in a large bowl and cover with boiling water. Let sit for 7 minutes. Reserve 1/4 cup of the water, and then drain the noodles. Transfer back to the large bowl and set aside.
Pour 1 tablespoon of the oil into a large wok set over medium-high heat. Add the pork and garlic and cook for 3 minutes, stirring often to break up the meat. Remove the pork with a slotted spoon and set aside in a bowl.
Return the pork to the wok, and add the curry powder. Cook for a minute. Then pour in the cooking water. Stir well.
Combine the noodles with the pork mixture. Add the fish sauce and herbs. Stir well and serve with sriracha on salt on the side.