Succulent pork fillet, peanut butter, soy sauce, chilli & coconut milk come together to create the most luscious and flavourful Thai peanut pork. It is served with roasted broccoli and glassy rice noodles. Your taste buds will thank you, Chef!
Alvi’s Drift Thai Pork & Noodles
Alvi’s Drift Thai Pork & Noodles
with broccoli & fresh chilli
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Broccoli Florets
- Coconut Milk
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Low-Sodium Soy Sauce
- NOMU Roast Rub
- Peanut Butter
- Pork Fillet
- Rice Vermicelli Noodles
- Spice & All Things Nice Thai Red Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
WE WILL BROCC YOU!
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN PORK
Return the pan to medium heat with a drizzle of oil. When hot, sear the pork strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, and 100ml of warm water to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter and the cooked pork. Remove from the heat, add ½ the broccoli, and season.
PORK & PEANUT PERFECTION!
Bowl up the rice noodles and Thai peanut pork. Top with the remaining broccoli and sprinkle over the remaining chilli for more heat. Tuck in, Chef!
Rice Vermicelli Noodles - 75g
Broccoli Florets - 100g
NOMU Roast Rub - 5ml
Pork Fillet - 150g
Garlic Clove - 1
Fresh Chilli - 1
Spice & All Things Nice Thai Red Curry Paste - 10ml
Lemon Juice - 15ml
Low Sodium Soy Sauce - 5ml
Coconut Milk - 100ml
Peanut Butter - 15ml
RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
WE WILL BROCC YOU!
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN PORK
Return the pan to medium heat with a drizzle of oil. When hot, sear the pork strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, and 200ml of warm water to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 6-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter and the cooked pork. Remove from the heat, add ½ the broccoli, and season.
PORK & PEANUT PERFECTION!
Bowl up the rice noodles and Thai peanut pork. Top with the remaining broccoli and sprinkle over the remaining chilli for more heat. Tuck in, Chef!
Rice Vermicelli Noodles - 150g
Broccoli Florets - 200g
NOMU Roast Rub - 10ml
Pork Fillet - 300g
Garlic Clove - 1
Fresh Chilli - 1
Spice & All Things Nice Thai Red Curry Paste - 20ml
Lemon Juice - 30ml
Low Sodium Soy Sauce - 10ml
Coconut Milk - 200ml
Peanut Butter - 30ml
RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
WE WILL BROCC YOU!
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN PORK
Return the pan to medium heat with a drizzle of oil. When hot, sear the pork strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, and 300ml of warm water to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter and the cooked pork. Remove from the heat, add ½ the broccoli, and season.
PORK & PEANUT PERFECTION!
Bowl up the rice noodles and Thai peanut pork. Top with the remaining broccoli and sprinkle over the remaining chilli for more heat. Tuck in, Chef!
Rice Vermicelli Noodles - 225g
Broccoli Florets - 300g
NOMU Roast Rub - 15ml
Pork Fillet - 450g
Garlic Cloves - 2
Fresh Chillies - 2
Spice & All Things Nice Thai Red Curry Paste - 30ml
Lemon Juice - 45ml
Low Sodium Soy Sauce - 15ml
Coconut Milk - 300ml
Peanut Butter - 45ml
RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
WE WILL BROCC YOU!
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces until lightly charred, 6-7 minutes. Add a splash of water and ½ the NOMU rub, cover with the lid, and simmer until cooked but still al dente, 1-2 minutes. Remove from the pan and season.
GOLDEN PORK
Return the pan to medium heat with a drizzle of oil. When hot, sear the pork strips until golden and cooked through, 1-2 minutes per side. Remove from the pan and set aside.
CURRY CURRY, HOW HE THRILLS ME!
Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic, ½ the chopped chilli (to taste), the remaining rub, and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly).
ALMOST THERE
Add the lemon juice, the soy sauce, a sweetener, the coconut milk, and 400ml of warm water to the pan. Mix until fully combined. Reduce the heat and leave to simmer until slightly reduced and thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the sauce has 2-3 minutes remaining, stir through the peanut butter and the cooked pork. Remove from the heat, add ½ the broccoli, and season.
PORK & PEANUT PERFECTION!
Bowl up the rice noodles and Thai peanut pork. Top with the remaining broccoli and sprinkle over the remaining chilli for more heat. Tuck in, Chef!
Rice Vermicelli Noodles - 300g
Broccoli Florets - 400g
NOMU Roast Rub - 20ml
Pork Fillet - 600g
Garlic Cloves - 2
Fresh Chillies - 2
Spice & All Things Nice Thai Red Curry Paste - 40ml
Lemon Juice - 60ml
Low Sodium Soy Sauce - 20ml
Coconut Milk - 400ml
Peanut Butter - 60ml
Woolies Products in this dish
