Pork khao soi with rice noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork khao soi with rice noodles

Signature Sauce

Pork khao soi with rice noodles

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 720 Calories/Serving

25–40 Minutes

Not found in most American Thai restaurants, khao soi is a favorite of northern Thailand. Our easy recipe makes this complex, gluten-free dish simple.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces vermicelli rice noodles
  • 10 ounces braised pork shoulder
  • 1 tablespoon sambal oelek (optional)
  • 1 organic red onion
  • Sunbasket khao soi curry paste (curry powder - New Mexican chiles - fresh ginger - fresh garlic - ground turmeric)
  • 1 cup coconut milk
  • 3 ounces organic baby spinach or other leafy greens
  • 1 organic lemon
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 720, Total Fat 23g (29% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 260mg (11% DV), Total Carb. 82g (30% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water; set aside. Wipe out the pot.
While the noodles cook, prepare the pork floss.


Prep and cook the pork floss

  • Transfer the braised pork to a large bowl; using your hands or a fork, separate the meat into very thin strands. Season with salt and pepper.
Working in batches if needed, in a dry large frying pan over medium-high heat, spread the pork in an even layer and cook until starting to brown on one side, about 1 minute. Reduce the heat to medium-low and continue cooking, turning once halfway through, until lightly browned and crisp on the outside and chewy within, 10 to 12 minutes. [Return all the pork to the pan.] Remove from the heat and stir in as much sambal oelek as you like.
While the pork cooks, prepare the coconut broth.


Make the coconut broth

  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
In the same pot used for the noodles, warm 1 to 2 teaspoons [1 TBL] oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in the khao soi curry paste and cook until fragrant, about 1 minute.
Stir in the coconut milk and ¼ cup [½ cup] water. Bring to a boil, reduce to a simmer, and cook until the broth is thickened slightly, 1 to 3 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the broth simmers, prepare the garnishes.


Prep the garnishes

  • Cut the lemon into wedges.
  • Remove any coarse stems from the cilantro sprigs.


Transfer the coconut broth to individual bowls, add the rice noodles, and top with the pork floss. Garnish with the cilantro and serve with the lemon wedges.
Kids Can!
  • Separate the braised pork into strands.
  • Measure the onion.
  • Measure the water for the broth.
  • Remove coarse stems from the cilantro.
  • Garnish with the cilantro.