It’s a handful to say. I get that. But, it’s also a mouthful to eat. Soooo, it’s sorta balanced out, right?

Let’s just get right down to it. Delicious an delicately seasoned pork chops. Fried to a crunchy crispiness. Fresh vegetables tossed in a seasoned and sweet Thai sauce. All with noodles and sesame seeds. I mean, come on, ya’ll. This one is really a winner.


2 boneless pork chops, cut into slices

1 good pinch of salt

1 cup of flour & 1/2 cup of cornstarch mixed, to dredge

Oil, to fry

Thai Noodle Sauce (recipe below)

About 2 cups of fresh veggies, your choice (I used fresh green beans, garlic, and red onion)

2 tablespoons of reserved oil from the fried pork chops

Cilantro, chopped scallions, and sesame seeds, to garnish

4 cups of cooked rice noodles

1.. In a skillet, warm the oil until it’s about 360 degrees (or you can test it by adding a pinch of flour…when it bubbles, it’s ready). Meanwhile, season the pork chop slices with salt and dredge in the flour and cornstarch mixture. Shake off the excess and fry until golden brown.

2. Saute the vegetables in the oil until they’re fragrant and just cooked through. Add in 1 good cup of Thai Noodle Sauce. Toss in the pork chops, noodles, and mix well with the vegetables.

3. Serve while warm.

Thai Noodle Sauce

The juice of 2 limes

1/2 cup of Ponzu

2 tablespoons of fish sauce

1 tablespoon of chili oil

2 tablespoons of rice vinegar

4-6 tablespoons of palm sugar (you can use brown sugar)

1 tablespoon of water

Mix well in a bowl until the sugar has dissolved.