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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add noodles to large pan boiling water, return to boil, drain. | 2. Combine pork and curry paste in bowl. Heat half the oil in wok or large pan; stir-fry pork, in batches, until tender. | 3. Heat remaining oil in wok; stir-fry noodles until heated through. Stir in combined sauces and blended cornflour and stock, stir until mixture boils and thickens slightly. | 4. Return pork to wok with peanuts and coriander, stir-fry until mixture is heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hokkien noodle	500	g		445.0	0.0	99.0	2.5
pork fillet	400	g	sliced	445.0	0.0	99.0	2.5
thai red curry paste	2	teaspoons		445.0	0.0	99.0	2.5
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
cornflour	2	teaspoons		445.0	0.0	99.0	2.5
chicken stock	125	ml		45.648999999999994	4.4761	3.1954	1.5216
peanut	35	g	unsalted roasted	198.45	5.6455	9.03	17.234
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.