|200 g||rice noodles|
|3 cloves||garlic (divided)|
|1¼ tbsp||fish sauce|
|1 tbsp||soy sauce|
|4½ tbsp||sugar (divided)|
|2 tbsp||lime juice (divided)|
|4 tbsp||water (warm)|
|10 g||Thai basil|
|vegetable oil for frying|
Slice pork approx. 2-3 mm/0.1 in thin. Peel and finely chop some garlic and shallots. Add fish sauce, soy sauce, salt, pepper, sugar, garlic and shallots to a bowl and mix well. Add sliced pork and let marinate for approx. 1 hr. For better results, let it marinate in the fridge overnight.
For the sauce, finely chop remaining garlic and Thai chili. Add some sugar, remaining fish sauce, half of the lime juice and warm water to a small bowl and mix well. Add more spices if desired.
Julienne the carrot and add to a bowl. Add remaining sugar and lime juice. Toss to coat and set aside.
Preheat the oven to 175°C/ 350°F. Cook rice noodles according to package instructions. Bake the marinated pork for approx. 8 min., then broil for approx. 2 min. or until browned.
Drain the carrots and chop cucumber, Thai basil, lettuce, and cilantro and set aside. Chop scallions. Heat vegetable oil in a frying pan over medium-high heat and sauté scallions for approx. 2 min.