Thai Pork salad with cellophane noodles

Thai Pork Salad With Cellophane Noodles Recipe

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Kat Ryan


This is my mothers Thai pork salad with cellophane noodles


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10 Min
15 Min
Stove Top


  • 2 c
    cellophane noodles
  • 2 Tbsp
    extra virgin olive oil
  • 1 lb
    ground pork
  • 2 Tbsp
    chinese five spice seasoning
  • clove
    garlic, minced
  • 1 Tbsp
    ginger, minced
  • 1
    large habanero, minced
  • 1
    whole jalapeno, minced
  • 2 Tbsp
    brown sugar
  • 1 c
    peanuts, chopped
  • 1/2 Tbsp
    coarse salt
  • 1 c
    mint, chopped
  • 2 c
    cilantro, fresh
  • 4 whole
    scallions, chopped
  • 1 c
    red bell pepper, chopped
  • 1/2 c
    lime juice
  • 1 Tbsp
    soy sauce

How to Make Thai Pork salad with cellophane noodles


  1. soak the noodles in boiling water for a few minutes and then drain. Reserve the noodles in a large bowl.
  2. Heat 1 Tablespoon of oil in a pan over medium-high and start browning the pork. Once almost done, add the five-spice seasoning. Toss to combine. Add the garlic, ginger, minced habanero, jalapeno, brown sugar, peanuts and a pinch of salt. Stir to combine and take off heat.
  3. To the bowl with the noodles, add the mint, cilantro, scallions and red bell pepper. Add the browned pork mixture and toss to combine. Squeeze the lime juice over the mixture. Drizzle with soy sauce and remaining extra virgin olive oil.

Printable Recipe Card

About Thai Pork salad with cellophane noodles

Course/Dish: Other Salads
Main Ingredient: Pork
Regional Style: Asian
Other Tag: Quick & Easy

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