Thai Pork with Rice Noodles

Ingredients:

• 450 g pork chop
• 230 g wide rice noodles
• 120 g green peas or green beans, cut into pieces
• 1 cup fresh cilantro
• Finely grated zest and juice of 1 lime
• 2 slices peeled ginger
• 2 cloves garlic, chopped
• 3 small red chillies, seeded and coarsely chopped
• 2 shallots, coarsely chopped
• 3 tablespoons fish sauce
• 2 tablespoons light brown sugar
• 4 tablespoons peanut or vegetable oil

Preparation:

1. Place the pork in the freezer for 10 minutes to make it easier to cut.
   
   Pour boiling water over the noodles and let them sit for 10 minutes until softened. Drain the water. Cut the noodles into short pieces with scissors.
   
   Remove the pork from the freezer and cut into strips.
2. Combine cilantro, lime zest and juice, ginger, garlic, chili peppers, shallots, fish sauce, brown sugar, and 1 tablespoon water in a food processor or blender. Puree all ingredients into a paste.
3. Heat 3 tablespoons of oil in a large frying pan. Add half of the vegetable paste and fry, stirring constantly, for 1 minute.
   
   Add the pork and continue to fry, stirring constantly, for 2 to 3 minutes. Transfer the pork to a serving dish.
4. Add the remaining 1 tablespoon oil to the same pan; add the green peas and cook, stirring constantly, for 4 to 5 minutes.
   
   Add the noodles, pork, and 2 tablespoons of the remaining vegetable paste. Cook, stirring, until heated through, about 2 minutes.
   
   Add the remaining vegetable paste to taste.