Red Thai Pork with Spicy Noodles


  • 225g lean Specially Selected Pork fillet, cut into thin slices
  • 5ml oil
  • 30ml red Thai curry paste
  • 3 spring onions, sliced
  • 50g sugar snap peas
  • 1 red pepper, deseeded and sliced
  • 1 red chilli, sedeeded and sliced
  • 2 heads pak choi, sliced
  • 150ml coconut milk
  • Chopped coriander

For the noodles:

  • 100g dried rice or egg noodles
  • juice of 1 lime
  • 15ml sweet chilli sauce
  • Fresh chopped coriander
  • Spring onion

Cooking Method

  1. In a large non-stick wok or pan, fry the pork in oil until browned. Stir through red Thai curry paste and add spring onions, sugar snap peas, red pepper, red chilli and 2 heads pak choi. Cook for 2-3 minutes.
  2. Add 150ml coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with fresh chopped coriander.
  3. For the noodles cook 100g dried rice or egg noodles according to pack instructions. Drain and stir through juice of 1 lime, sweet chilli sauce and fresh chopped coriander and spring onion.

Butcher's Tips

Serving Suggestion
Serve the stir-fry with the noodles and extra pak choi.

Nutritional content per serving, listed ingredients only:
Kcals - 464
Fat (g) - 14.6
Protein (g) - 35.5
Carbohydrate (g) - 50.5
Sugars (g) - 14.4
Salt (g) - 2.5