This is one of the slightly healthier recipes that I love. Inspired a little by my absolute favourite Thai dish "Pad Thai", this one has ground/minced pork instead of chicken, but involves the delicious rice noodles I can't get enough of!
All vegetables in this recipe are replaceable by the vegetables you would prefer in a dish like this.
Hope you will enjoy this recipe.

Ingredients:

500g Ground/minced pork
3-4 spoons of Oil
2-3 Cloves of garlic
2 Carrots
1 Onion
1 medium sized Leek
100 g of Cabbage
50-100 g of Bean sprouts
1 spoon of Ginger
Chilli to your liking
Cilantro/Coriander to your liking
250 g of Rice Noodles

Sauce:
3-4 spoons of Soy Sauce
2 spoons of Fish Sauce
1/2 small cup of Chicken Stock

Start by chopping all your vegetables finely (if you want them differently, that'll work too).
Add oil to your (very hot!) wok pan and fry the pork until it's done. Add garlic, chilli and ginger to the pan.



At this point I usually boil the water for the rice noodles and soak them for around 4 minutes.
Add your vegetables to the wok and fry for a couple of minutes -Not too long or the vegetables will go soggy!
Add your noodles to the pan and turn all ingredients around in the pan before adding your sauce.

Ready to serve!
Sprinkle with a little bit of fresh cilantro/coriander and bean sprouts for extra crispness.