1 ½lbsboneless pork loinslice into 1/4-inch strips
5stalks of spring onionslice thinly
Pinch of salt and freshly ground black pepper
1lbof thin rice noodles
3clovesof garlicpeeled and finely minced
1fresh red chili or more if you preferseeded and finely chopped
½cupof unsalted roasted peanutschopped
2Tbspof fish sauce
1tspof sugar
Small bunch of fresh cilantro leaves for garnish
2Tbspof grape seeds oil or oil of your choice
Instructions
Slice the lemon grass into thin rings and then finely chopped them. Place them in a large bowl. Add in the pork, spring onions, salt and pepper. Toss to mix everything and let it sit for about 30 minutes
Cook the rice noodles according to the instruction on the package. Rinse with cold water and portion them into individual serving bowl and set aside
Preheat a wok or skillet on high heat. Add in the cooking oil and swirl to coat the wok or skillet. Add in the pork and lower the heat a little bit and stir fry for about 2 minutes or so and lightly pressed the pork against the wok. Add in the garlic and red chili and stir fry for another 5 minutes or until the pork is cooked through. Add in the chopped peanuts and stir to mix everything. Season with fish sauce and sugar. Have a taste and add more seasoning to your liking. It should be savory and lightly spicy
Portion the pork over the cooked rice noodles evenly and garnish with cilantro leaves and ready to be served hot or room temperature