Sukhothai Noodles

Step 1

Fill a medium pot three-quarters full with water and place it on high heat, then wait for large bubbles to rapidly break the surface, about 8 minutes.

Step 2

Mince the garlic until pieces are smaller than a grain of rice—about pencil-tip dots—on a cutting board using a chef's knife.

Step 3

Slice the red chili lengthwise from tip to base, then turn each half flat-side down and slice crosswise into thin rings, about 1/8 inch wide.

Step 4

Slice the green onion crosswise (perpendicular to its length) into pieces about 1/4 inch wide, cutting from the white base all the way through the green tops.

Step 5

Once the water boils, add the rice noodles, stir with a fork to separate them, and wait until the noodles are soft and bend easily without cracking, about 4 minutes.

Step 6

Drain the noodles in a colander by pouring them slowly into the sieve, then set the colander aside so the noodles can rest for 1 minute.

Step 7

Place a 12-inch skillet on medium-high heat for 1 minute until the bottom of the pan feels hot when you hold your hand 2 inches above it.

Step 8

Add 1 tablespoon olive oil to the hot skillet and immediately add the minced garlic, stirring constantly for 30 seconds until it smells very fragrant and light golden.

Step 9

Add the ground pork to the skillet and break it apart with a wooden spoon into pea-sized pieces, stirring constantly for 4 minutes until no pink remains inside.

Step 10

Pour the tamarind paste, fish sauce, and palm sugar into the skillet and stir constantly for 1 minute until the sugar dissolves and the mixture smells sweet and tangy.

Step 11

Add the drained noodles to the skillet and toss everything together with two forks for 2 minutes until the noodles are evenly coated and warmed through.

Step 12

Divide the noodles between two bowls, placing them in equal portions by using tongs to lift and transfer, and set the bowls on a clean counter.

Step 13

Sprinkle half of the crushed peanuts over the first bowl, distributing them evenly across the surface in a light, scattered layer.

Step 14

Sprinkle half of the crushed peanuts over the second bowl in the same way.

Step 15

Scatter half of the fried shallots over the first bowl's surface, then scatter the remaining half over the second bowl.

Step 16

Place half of the fresh cilantro leaves on top of the first bowl, then place the remaining leaves on the second bowl.

Step 17

Divide the sliced green onion between both bowls, scattering it evenly across each portion.

Step 18

Arrange half of the chili rings on the first bowl and half on the second bowl, placing them in a small mound on top or scattered, depending on your preference.

Step 19

Place one lime wedge on the rim of each bowl, positioning it so it is easy to reach and squeeze over the noodles while eating.