Spicy Thai Noodles With Pork and Mint

• wide dry rice noodles (1/2 inch)↗8 ounces
• Sauce
• fish sauce (nam pla)↗3 tablespoons
• brown sugar↗1 tablespoon
• oil (peanut or canola)1 tablespoon
• soy sauce↗2 teaspoons
• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• Other ingredients
• garlic cloves, finely chopped↗4
• finely chopped fresh Thai red chili peppers (about 35) or 1/2 cup other fresh hot chili pepper1⁄2 cup
• ground pork↗4 ounces
• roughly chopped fresh basil (about 1-2 big sprigs worth)3⁄4 cup
• cherry tomatoes, quartered↗6
• fresh mint, finely chopped, I used more1 tablespoon
• tablespoons oil, for stir-frying2 -3

Step-by-step instructions

1. 1

   Boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.

2. 2

   Meanwhile, mix sauce ingredients in a small bowl.

3. 3

   Prep the other ingredients and have them all ready before starting--the rest of the cooking is done in MINUTES.

4. 4

   Heat oil in a wok or large skillet to hot.

5. 5

   Stir-fry garlic for about 20 seconds until starting to brown.

6. 6

   Add the chiles (STAND BACK and have the fume hood on HIGH unless you want to cough and cry for half an hour--trust me) and fry for about 30 seconds.

7. 7

   Add the pork and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. Let it bubble a bit.

8. 8

   Drain the noodles and stir them into the wok mixture. Toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.

9. 9

   Dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).

10. 10

    Have plenty of cold beverages ready.