|500 g||pork — fillet, thinly sliced|
|2 Tbs||sunflower oil|
|1/4 cup||fish sauce|
|4||lemongrass — stalk, peeled and finely chopped|
|4||garlic — cloves, crushed|
|2 Tbs||sesame oil|
|1/2 cup||vinegar — white wine|
|1/2 cup||sugar — granulated|
|300 g||noodles — rice or pad Thai, cooked|
|3||carrots — large, grated|
|3||celery stalks — finely sliced|
|6||spring onions — finely sliced|
|handful||fresh coriander — optional|
Mix the fish sauce, turmeric, lemon grass, garlic and sesame oil and toss with the pork. Marinate for 30 minutes or overnight.
Simmer vinegar and sugar, uncovered, until the sugar has dissolved.
Heat a wok or frying pan over medium-high heat, add the pork and stir-fry until golden brown and just cooked.
Divide the noodles between four bowls, top with some carrot, celery and spring onions and then some of the pork.
Spoon 2–3 tbsp of the dressing over each salad, sprinkle with peanuts, garnish with coriander and serve immediately with extra dressing on the side
Text and image:Fairlady