Thai Pesto

Ingredients

1 lb boneless pork chops, about 1/4-inch thick

8 oz Thai rice noodles

1 cup fresh cilantro (leaves and stems)

Finely grated zest and juice of 1 lime

2 (1/4-inch) slices fresh ginger, peeled

2 garlic cloves, smashed

3 Fresno chiles, seeded and roughly chopped

2 shallots, roughly chopped

3 tbsp fish sauce

2 tbsp packed light brown sugar

4 tbsp peanut oil, divided

1/4 lb green beans, split lengthwise and cut into 1-inch pieces

Preparation

1. Place the pork in the freezer for 10 minutes — it will be easier to slice when partially frozen. Meanwhile, soak the noodles in very hot water until just tender, about 10 minutes. Drain and snip into shorter lengths with scissors. Remove the pork from the freezer and slice crosswise into 1/4-inch-wide strips.

2. Combine the cilantro, lime zest and juice, ginger, garlic, Fresno chiles, shallots, fish sauce, brown sugar, and 1 tablespoon of water in a food processor. Process until smooth, scraping down the sides as needed.

3. Heat 3 tablespoons of the peanut oil in a large skillet over high heat until smoking. Add half the cilantro pesto and stir-fry for 1 minute. Add the pork and stir-fry until no longer pink, 2–3 minutes. Transfer to a plate with a slotted spoon.

4. Add the remaining 1 tablespoon of peanut oil to the skillet. Add the green beans and stir-fry until tender, 4–5 minutes. Add the noodles, pork, and 2 tablespoons of the remaining cilantro pesto and cook, tossing with tongs, until heated through, about 2 minutes. Stir in more cilantro pesto to taste. Serve immediately.

Notes

Inspired by Food Network.