Every now and again, we get the craving for something other than pork chops on the grill. It doesn’t happen a lot, but when it does, I love to make Thai food. I wanted to try something different, and I am thankful that my family members are always willing to be my taste testers! The result was perfect and we ate every last bite!
- 3 tablespoons Asian fish sauce
- 1 tablespoon miso paste
- 1 tablespoon oyster sauce
- 4 teaspoons sugar
- ¼ cup low- sodium soy sauce
- 1 pound bok choy, cut into 2– inch pieces
- 2/3 pound dried rice stick noodles
- ¼ cup plus 3 tablespoons vegetable oil
- 1 lb Circle B Ranch ground pork
- 1 lb small shrimp
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 1 Serrano chile, thinly sliced
- 2 tablespoons chopped roasted salted peanuts
- Lime wedges
- In a bowl, mix the fish miso, oyster sauce, sugar and soy
- In a large pot of boiling water, cook the bok choy until crisp-tender (about 2 minutes) remove from the water and transfer to a plate. Add the noodles to the boiling water and cook until firm but pliable (about 5 minutes). Strain and rinse under cold water. Transfer the cooked noodles to a bowl and toss with a tablespoon of oil.
- Heat 1 tablespoon of oil in a large nonstick wok (you can use a large skillet), add the shrimp, season with salt and cook over high heat until pink throughout. When cooked through, add the shrimp to the bok choy- set to the side.
- Add the remaining ¼ cup plus 1 tablespoon of oil to the wok and heat until shimmering. Add the garlic and cook and stir for 30 seconds. Add the eggs and cook over high heat until lightly scrambled. Add the noodles and toss lightly.
- Once combined, add the fish sauce and toss. Cook without stirring and just until the liquid is nearly evaporated (about 5 minutes). Stir the noodles and cook until lightly browned on the bottom (about 2-3 minutes longer)
- When the noodles are browned on one side, add the shrimp and bok choy, cook until heated through.
- Transfer the noodles to a large platter, sprinkle with peanuts and serve with the lime wedges. I had the chiles on the side to be added per the individual’s palate.