Pork with Rice Noodles, Scallions, and ChileDo you enjoy the “Pad Thai” thing? I certainly do. Rice noodles and meat with a distinctive limey fish sauce, cilantro, peanuts. The “Pork with Rice Noodles, Scallions, and Chile,” from the June/July 2013 issue of Fine Cooking, did the job and did it well.

I opt for rice noodles, ever since Dave’s diet has put him off too much wheat. And I love the funk of fish sauce. I included a couple of tiny shishito peppers, because they’re not too spicy. This dish comes together easily: boil noodles, combine sauce, brown pork, sauté onions and scallions. Everyone wants to eat this. Always.

Ground Pork (1 lb.) = $5.20
Red Onion = .45¢
Scallions (1 bunch) = .94¢

PREP TIME: quick, quick, quick (30 minutes total?)
lime + fish sauce + sugar = tangy sweet; pork and scallions are a winning combo; mint, cilantro, and peanuts seal the deal

Next time, I will cook the “Lamb and Bulgur Stew with White Beans,” from the May 2013 issue of Martha Stewart Living, along with the “Kale Spanakopita Triangles,” from Love & Lemons. Come back to my site next week, to witness the ever-popular effects of phyllo dough.