Broccoli Slaw Is the Key to This Crunchy Noodle Salad

Pick up a bag of broccoli slaw and dried wide rice noodles—sometimes labeled as "Pad Thai noodles"—on your next shopping trip. (Peter Ardito/TNS）

Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures that the pork and noodles will be done at the same time.

Pork and Broccoli Thai Noodle Salad

Active Time: 20 minutes Total Time: 20 minutes

Serves 4

• 8 ounces wide rice noodles
• 1 pound lean ground pork
• 2 tablespoons chopped fresh mint, divided
• 6 teaspoons fish sauce, divided
• 2 tablespoons sweet red chili sauce
• 2 tablespoons lime juice
• 1 tablespoon toasted sesame oil
• 1 (12-ounce) bag broccoli slaw
• Lime wedges for serving

Bring 5 cups of water to a boil in a large pot over high heat. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes, or according to package directions. Drain, rinse well with cold water, and let stand in the colander to drain.