When you make Thai food, you can’t shy away from fish sauce if you want that authentic taste. Our clever UCOOK Chefs show you how to tame this intimidating ingredient with a delicious blend of coconut milk, red curry paste, ginger & chicken stock. This mouthwatering broth coats pak choi, strands of egg noodles & cabbage. Served with slices of perfectly pan-seared pork & fresh chilli for heat.
Serving guide
Choose your portion size.
STOCK & NOODLES
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, Ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and Chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the Cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT PORK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and Chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, Ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and Chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the Cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT PORK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and Chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, Ginger until fragrant, 4-5 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and Chilli (to taste). Simmer until reduced and slightly thickening, 12-15 minutes. Add the Cabbage and pak choi leaves, simmer until wilted, 3-5 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT PORK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and Chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
STOCK & NOODLES
Boil the kettle. Dilute the stock with 300ml [400ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
BEAUTIFUL BROTH
Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, Ginger until fragrant, 4-5 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and Chilli (to taste). Simmer until reduced and slightly thickening, 12-15 minutes. Add the Cabbage and pak choi leaves, simmer until wilted, 3-5 minutes. Remove from the heat, add a sweetener (to taste) and seasoning.
PERFECT PORK
Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
TASTY THAI FOOD
Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and Chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R277.00
for 4 servings · R69.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Shredded Cabbage needs 300 gChinese Cabbage 350 g 350 g at R28.99 · 86% of packR24.85
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Fresh Chilli needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fish Sauce needs 20 mlBlue Elephant Fish Sauce 200 ml 200 ml at R55.99 · 10% of packR5.60
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Thai Red Curry Paste
- Lime Juice
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Chilli & Coconut Pork?
The preparation time for Thai Chilli & Coconut Pork with egg noodles is between 20 and 25 minutes.
What is the total time required to make Thai Chilli & Coconut Pork with egg noodles?
The total time required to make Thai Chilli & Coconut Pork with egg noodles is between 20 and 25 minutes.
How many servings does Thai Chilli & Coconut Pork provide?
4 servings
What are the main ingredients in Thai Chilli & Coconut Pork?
Cabbage, Chicken, Chicken Stock, Chilli, Coconut Milk, Egg Noodles, Fish, Fish Sauce, Ginger, Lime Juice, Pak Choi, Pork Rump, Spice & All Things Nice Thai Red Curry Paste, Spring Onion
What is the nutritional information of Thai Chilli & Coconut Pork?
Calories: 641, Carbs: 64.2 grams, Fat: grams, Protein: 46.1 grams, Sugar: 7.5 grams, Salt: 1880 grams
How do I prepare Thai Chilli & Coconut Pork?
TASTY THAI FOOD: Bowl up the noodles, pouring the silky coconut milk sauce over them. Top with the rump slices, and chilli (to taste). Finish off with a drizzle of lime juice (to taste). Dig in, Chef! PERFECT PORK: Place a clean pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 3-4 minutes per side. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. BEAUTIFUL BROTH: Roughly slice the pak choi stems and cut the leaves in half lengthways. Place a pan over medium heat with a drizzle of oil. When hot, fry the spring onion, pak choi stems, curry paste, ginger until fragrant, 3-4 minutes (shifting occasionally). Reduce the heat and add the coconut milk, diluted stock, fish sauce (to taste) and chilli (to taste). Simmer until reduced and slightly thickening, 8-10 minutes. Add the cabbage and pak choi leaves, simmer until wilted, 2-3 minutes. Remove from the heat, add a sweetener (to taste) and seasoning. STOCK & NOODLES: Boil the kettle. Dilute the stock with 100ml [200ml]|#7DA0D7 of water. Fill a pot (large enough to hold the noodles) with the remaining hot water. Once boiling, add the noodles and cook until al dente, 7-8 minutes. Drain and rinse in cold water.
What should be prepared from my kitchen to make Thai Chilli & Coconut Pork?
Cabbage, Chicken, Chicken Stock, Chilli, Coconut Milk, Egg Noodles, Fish, Fish Sauce, Ginger, Lime Juice, Pak Choi, Pork Rump, Spice & All Things Nice Thai Red Curry Paste, Spring Onion
How many calories does Thai Chilli & Coconut Pork have?
641 calories
How much fat content does Thai Chilli & Coconut Pork have?
grams