Rice Noodles with Curried Meat Sauce or in Thai it's called Guay Tiew Moo Sub. Pan-fried rice noodles layered on top of a bed of lettuce and smothered in a curry and tomato meat sauce.
Add all of the marinade ingredients to the ground pork and mix to combine. Place pork in the refrigerator until ready to use.
Add corn starch to water, then mix and set aside.
In a small bowl add all the ingredients for the sauce and set aside
If using a whole sheet of rice noodles, cut the sheet into 1½ inch strips. If using pre-sliced noodles, then separate them. Add noodles to a steamer and steam for 10 minutes. Or heat the noodles in the microwave for 1 minute increments until soft and pliable.
Once the noodles are cool enough to handle, separate them from each layer. Add ½ teaspoon of Sweet Soy Sauce to the noodles and toss to coat.
In a non stick skillet over medium high heat, add 1 tbsp of oil and the rice noodles. Pan fry for a couple of minutes to develop some color. Set noodles aside.
In the same skillet over medium heat, add 1 tablespoon of oil and garlic. Cook for 1 minute. Then add a few diced onions to the pan, save the remainder for the sauce.
Add the marinated ground pork and break it up until fully cooked.
Add all the chopped tomatoes and onion to the pork. Cook for 1 minute.
Add the sauce ingredients to the pork, and toss to coat. Then add the cornstarch slurry. Bring to simmer and cook for 2 minutes.
Taste the sauce and see if any additional seasoning is needed.
Plate with chopped green leaf lettuce on the bottom, rice noodles, and ladle all the gravy on top. Serve with sliced jalapenos in vinegar and ground Thai chili for extra spice.
Video
Notes
For leftovers, store the lettuce, noodles, and sauce separately in the refrigerator for up to 3 days.Watch this video on how to steam Rice Noodles.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.