Rad Na Moo Sap Sen Mie
Thai Noodles with Minced Pork Sauce
When I came home from jogging last night, Anne had cooked a Thai noodle dish from her old cookbook from her time at the student dormitory. While noodles and
minced meat almost automatically make me think of the former namesake of my blog,
Ingredients for two servings
- 300g (10.6 oz) mixed minced meat
- 100g (3.5 oz) thin rice vermicelli
- 2 small shallots
- 1 spring onion
- 4 cherry tomatoes
- 50g (1.8 oz) mung bean sprouts
- 1 tbsp light soy sauce
- 2 tbsp fish sauce
- 1 tsp palm sugar
- 1 tbsp cornstarch
- 1 tsp chili powder
- a pinch of pepper
- 4 tbsp vegetable oil
Preparation
First, bring half a litre of water to a boil. Meanwhile, dice the shallots and tomatoes.
When the water boils, add the rice vermicelli for about three minutes, then drain in a colander and leave to drip dry.
Heat half the oil in a pan and fry the noodles with the soy sauce for about one minute. Transfer the noodles to a flat bowl.
In the remaining oil, fry the minced meat together with the shallots until completely browned. Add the tomatoes, fish sauce, palm sugar, and about 125ml water and let everything simmer for two to three minutes. When the sauce has reduced slightly, stir in 1 tbsp of cornstarch, reduce the heat, and simmer for another two to three minutes.
Season the minced meat sauce with chili powder and a pinch of pepper and pour it over the noodles. Sprinkle everything with the mung bean sprouts. Finally, cut the spring onion greens into rings and garnish the dish with them.
Serve the finished Rad Na Moo Sap Sen Mie immediately, piping hot.
