Thai Curried Noodles with Pork and Basil
© Carol Han

Thai Curried Noodles with Pork and Basil



  1. 3 medium carrots, cut into thin matchsticks
  2. 2 large lemongrass stalks, tender inner bulbs only, chopped
  3. 1 tablespoon chopped fresh ginger
  4. 1/2 teaspoon sugar
  5. 2 tablespoons vegetable oil
  6. 1 small onion, thinly sliced
  7. 3/4 pound ground pork
  8. 3/4 cup unsweetened coconut milk
  9. 1 tablespoon Thai red curry paste
  10. 1/2 teaspoon Sriracha chile sauce
  11. 3 tablespoons fresh lime juice
  12. 10 ounces fresh thin egg noodles, preferably Chinese
  13. 1/2 cup chopped basil, preferably Thai
  14. Salt
  15. Freshly ground black pepper
  1. In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the carrots and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the carrots to a plate. Reserve the carrot cooking water.
  2. In a mini food processor, puree the lemongrass with the ginger and sugar.
  3. In a large, deep skillet, heat the vegetable oil. Add the onion and cook over moderately high heat, stirring, until golden brown. Add the lemongrass mixture and cook, stirring, until fragrant, about 2 minutes. Add the ground pork and cook, breaking up the meat, until no pink remains, about 3 minutes. Add the coconut milk and reduce the heat to moderate. Stir in the red curry paste, Sriracha and lime juice and turn off the heat.
  4. In a large pot of salted boiling water, cook the noodles until al dente; drain well. Add the noodles, carrots and carrot cooking water to the skillet and toss over moderate heat until the noodles are thoroughly coated. Add the basil, season with salt and pepper and serve.

Suggested Pairing

Spicy Thai curry noodles go well with the fruity sweetness in a Gewürztraminer, such as the 2007 Hugel.