I have been wanting to try this Thai pork salad with cellophane noodles by Bev Cooks forever. But it is not a husband-friendly dish by any stretch. Well, it is not a MY husband-friendly dish. This is the man that groans when I suggest going to Thai for dinner. This is the man that really, really branched out at my birthday dinner this year by ordering curry for the first time (which he loved). He has made many strides in the adventurous eating category, but I knew this was not a dish he’d eat willingly.
I even discussed with a friend, that sometimes to get him to eat new food, I don’t tell him what’s for dinner and just plop a plate in front of him. This has actually worked before. Or I just become really vague…”what’s for dinner?”…”oh, you know, pork…”…”yum!” This has worked too.
However, on the night I made this, things went awry and I don’t remember how it played out since it was several weeks ago now, but he wasn’t home at the time and came home later and it was in the fridge waiting and he made something else instead, with the promise of trying it later, but that never happened. Dang.
BUT that meant MORE FOR ME. This was so good, guys. Like, gobbling up for lunches for days, good. Like, I wanted to eat the entire huge bowl the first night. My pictures look quite a bit different from the original blogger’s (and not just because she’s a better photographer), but my noodles broke down a lot and didn’t look as glassy as hers. But it was delicious. It tasted very Thai-esque and it was a very light, thin meal, if that makes any sense. The flavours were just sensational together. If you are feeling less adventurous, you can play around with it, or make it into a fusion-taco, etc. If you don’t like pork, you could also substitute a different meat. I also added tons of sriracha, of course.
Thai Pork Salad with Cellophane Noodles
-2cu cellophane noodles
-1lb ground pork
-2-3tbsp Chinese five-spice seasoning
-3 cloves garlic, chopped
-1tbsp fresh ginger root, minced
-2tbsp brown sugar
-1cu peanuts, roughly chopped
-4 scallions, finely sliced
-2cu loosely packed cilantro, chopped
-1cu loosely packed mint, chopped
-1 habanero, minced (I omitted this, since I thought my husband would be eating it)
-1/2 red bell pepper, finely diced
-1 jalapeno pepper, minced
-juice of 1 lime
-1tbsp soy sauce
-2tbsp extra virgin olive oil, divided
-1/2tsp coarse salt
-Soak the noodles in boiling water for a few minutes and drain. Reserve the noodles in a large bowl.
-Heat half of the oil in a pan over medium-high and start browning the pork. Once almost done, add the five-spice powder and toss it around for a second. Add the garlic, ginger, minced habanero, jalapeno, brown sugar, peanuts and a pinch of salt. Stir to combine and take off the heat.
-To the bowl with the noodles, add the mint, cilantro, scallions and red bell pepper. Add the browned pork mixture and toss to combine. -Squeeze the lime juice over, then drizzle with soy sauce and remaining extra virgin olive oil.