This authentic Thai recipe has a long name: "Sen Mee" = rice vermicelli; "Pad Kratiem" = fried garlic; "Moo" = pork, "Manao" = lime.
We like to load the pork with lots of chopped fresh Thai chiles, and serve it with plenty of sen mee.
For 4 Person(s)
Soak the rice vermicelli in lukewarm water for 10 minutes. Drain and set aside.
In a small bowl, mix lime juice, fish sauce, sugar, sliced garlic, and at least 1 teaspoon finely-chopped fresh Thai chiles (more to add spice). Set aside.
Heat vegetable oil in wok over low/medium heat. Add finely-chopped garlic and fry until golden brown and aromatic. Quickly remove wok from heat, remove the garlic with a slotted spoon or strainer, and set garlic aside. Keep the oil in your wok.
Return wok to burner, over low/medium heat, add the soaked rice vermicelli, thin soy sauce, and cook for a few minutes until noodles are done. Keep stirring the noodles, be careful not to burn them. Transfer your noodles to a serving plate (see pictures at right), topping with fried garlic.
Blanche the green beans in boiling water for 1.5 minutes, set aside. Blanche the sliced pork in boiling water for 2-3 minutes, set aside
Put green beans on the plate, and top with cooked pork. Spoon the sauce mixture over the pork, and garnish with fresh mint leaves and sliced lime. Enjoy!