8 ounces (227 g) boneless pork chops, cut into thin strips
1 teaspoon (5 mL) cornstarch
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) ground white pepper
6 ounces (170 g)Thai Kitchen® Stir-Fry Rice Noodles
2 teaspoons (10 mL) vegetable oil
2 tablespoons (10 mL) Thai Kitchen® Roasted Red Chili Paste
1 red Thai chile, seeded and thinly sliced
1 teaspoon (5 mL) minced garlic
4 cups (1 L) chicken broth
2 green onions, thinly sliced
MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes
MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.
HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.