150g/5½oz flat rice noodles
low-calorie cooking spray
1 red pepper, diced
2 kaffir lime leaves, shredded
2 red chilies, deseeded and sliced
½ lemongrass stalk, finely chopped
450g/1lb pork fillet, shredded
2 tbsp gluten free soy sauce
1 tbsp Thai fish sauce
60g/2¼oz palm sugar or soft brown sugar
purple basil leaves.
Bring a pot of water to the boil, add the noodles and cook until soft. Drain and set aside.
Heat a wok or large frying pan and lightly spray with oil.
Add the pepper, lime leaves, chilies and lemongrass and stir-fry for 1 minute.
Add the shredded pork and stir-fry over high heat for a further 2 minutes.
Add the soy sauce, fish sauce, sugar and noodles and cook for about 2 minutes, using 2 spoons to lift and stir until the noodles are evenly coated and hot.
Divide between four bowls, garnish with basil and serve.
Recipe adapted from: Good Food