Ingredients

Serves 4

200g bean thread vermicelli noodles
1 bunch coriander
4 cloves of garlic, peeled
1 whole fresh red chilli, roughly chopped (take out the seeds and/or use a larger
chilli if you like it milder)
4 shallots, peeled and roughly chopped
¼ cup tamarind puree (you can buy this already prepared at Asian grocery
stores)
¾ cup chicken stock
3 tbsp peanut oil
500g pork, chopped finely (or use mince if you like it really fine)
4 kaffir lime leaves, finely shredded
4 tbsp grated or chopped palm sugar
4 tbsp fish sauce
1 red capsicum, cut into strips
Handful of snake or green beans, cut into similar lengths to the capsicum
Handful of snow peas,
1 small bunch Thai basil leaves

Method

Wash the coriander thoroughly, including roots. Cut off the coriander leaves and
reserve for garnish. In a mortar and pestle, pound the coriander root with the
garlic, chilli, and shallots until they form a paste.
Heat a wok over high heat and add the peanut oil, then the coriander paste. Stirfry
for a few minutes until fragrant, stirring constantly. Add the pork mince and
lime leaves and stir-fry a few more minutes until the pork is cooked through. Add
the palm sugar, fish sauce, tamarind paste, stock and vegies. Bring to the boil,
stirring constantly. Thicken with a little cornflour and water if you like and taste. It
should be balanced in flavour as the Thais like it - a mixture of sweet, salty and
sour all at the same time. Adjust if necessary.
Bring a pot of water to the boil, turn off the heat and soak the vermicelli noodles
for a few minutes until soft. Drain.
Add the noodles to the pork mixture and stir in the coriander and basil leaves.
Serve immediately.