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Thai Vermicelli Recipe

Ingredients

How to make it

  • For garnishing, toast sesame seeds in a dry sauté pan until lightly browned. Stir often so they don’t burn. Do this ahead of time.
  • In a large skillet over high heat, cook the thinly sliced pork in the sesame oil. Stir frequently with a wooden spoon.
  • Add all the vegetables to the pan. Cook only about a minute over high heat. Make sure you keep the vegetables crisp
  • Stir in theThai dressing, chicken broth, and coarsely chopped cilantro. Cook until sauce is hot (30 seconds). Serve over vermicelli.
  • C@H Note: Thai Vermicelli: The vegetables are the real stars of this dish. See those thin slivers (even thinner than a julienne)? I’m doing that for two reasons. The colors shows off best, and they cook really fast. Pork tenderloin cooks fast too—but you can substitute chicken, lamb, shellfish, or the tuna scraps from the Salad Nicoise on page 17. They all taste great with the spicy Thai dressing.

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    " It was excellent "
    Miss_D ate it and said...
    Super yummy! My kids loved it! Instead of the the pea pods, I used shelled edamame (green soybeans) and added extra peanut sauce (we're half Thai, so it was a must!).
    Was this review helpful? Yes Flag

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