1/2 lb (250 g) ground pork
2 tbsp (30 mL) peanut oil
1 tsp (5 mL) minced garlic
4 to 6 cups (1 – 1.5 L) Kitchen Basics Original Chicken Cooking Stock or Kitchen Basics Original Beef Cooking Stock
1 package (198 g) Thai Kitchen® Stir Fry Noodles, soaked
2 stalks celery, sliced on the diagonal into 1/2-inch (1 cm) pieces
1/2 tsp (2 mL) ground white pepper
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) chopped green onion
1/4 cup (50 mL) fresh cilantro leaves
2 tbsp (30 mL) Serrano chili rings
1/4 cup (50 mL) chopped peanuts
Thai Kitchen® Premium Fish Sauce to taste
Form pork into 1-inch (2.5 cm) balls. Set aside. Heat oil in large skillet on medium heat. Add garlic; stir fry until golden. Add pork balls; stir fry 4 minutes or until internal temperature reaches 160°F (71°C).
In large saucepan on medium-high heat, bring stock to boil. Reduce heat to low. Add celery; simmer 1 minute. Add noodles and white pepper; simmer 2 minutes. Add pork balls and bean sprouts; simmer until heated through. Ladle soup into bowls.
Place garnishes in separate bowls to allow guests to garnish according to desired taste.