Ingredients:

• 1 lb (500 g) ground Ontario pork
• 5 tbsp (75 mL) cornstarch, divided
• 1 tbsp (15 mL) grated fresh ginger
• 2 cloves garlic, grated
• 2 green onions, finely chopped
• 3 tbsp (45 mL) soy sauce or tamari, divided
• 2 tbsp (30 mL) canola or vegetable oil
• 3/4 cup (175 mL) sweet Thai chili sauce
• Half a 400 g pkg rice noodles (Pad Thai noodles)
• 1 1/2 cups (375 mL) snow peas, halved lengthwise
• 1 tbsp (15 mL) sesame oil

Cooking Instructions:

1. In a large bowl, mix together pork, 2 tbsp (30 mL) of the cornstarch, ginger, garlic, green onions and 2 tsp (10 mL) of the soy sauce until combined. Gently roll into 1 inch (2.5 cm) meatballs.
2. Place remaining cornstarch in a shallow bowl and roll each meatball into cornstarch to coat.
3. Meanwhile, heat oil in a large non-stick skillet over medium high heat and brown meatballs all over. Reduce heat to medium and add in chili sauce and remaining soy sauce. Cook, stirring gently for about 5 minutes or until meatballs are no longer pink inside.
4. Meanwhile, in a pot of boiling water cook noodles for 2 minutes. Add snow peas and cook for about 1 minute or until rice noodles are tender. Drain well and toss with sesame oil
5. Serve meatballs and sauce over noodles. Toss together to enjoy.

Tip: Use a rasp to grate the ginger and garlic for a smooth and fine mixture that will add plenty of
flavour to the meatballs.