Thai Sweet Chilli Pork

This dish packs a punch with the perfect blend of sweetness from the chili sauce and savory pork mince. You can pop all of the vegetables in with the mince to cook, or if you have a little extra time you can take plating to the next level and serve some on the side either pickled or raw for a pop of freshness. This receipe was given to us by Tanya Ricketts from Sesame Lane Marketing, who said “I use a lot of mince when cooking meat as my son sometimes has trouble chewing and swallowing larger cuts of meat in stir frys. Mince is also great for my family grocery budget and it’s so versatile! I hope you love this dish as much as my family does.”


  • 500gm Pork Mince
  • 1 tbs oil
  • 1/3 cup oyster sauce
  • 1/3 cup sweet chilli sauce
  • 1/3 cup salt-reduced soy sauce
  • Water
  • 2 garlic cloves minced
  • 2 tbs lime juice (1 lime should do it)
  • Zest of lime (reserve some for garnish)
  • 150gm snow peas sliced diagonally
  • 1 medium carrot peeled, halved and sliced diagonally (option to either cook with mince, or pickle)
  • 1⁄2 red capsicum washed and sliced
  • 1 small zucchini washed halved and sliced diagonally
  • Vermicelli noodles, cooked to packet directions
  • Fresh mint
  • Optional: Pickled cucumber ribbons to serve, recipe here
  • Optional: Sprinkle of peanuts to serve


Mix the sauces, garlic, lime juice, lime zest and a splash of water then set aside. Add a squiggle of oil to a hot pan and then add the vegetables. Stir fry for on high heat for 1-2 minutes the remove from pan.

Return the pan to the heat and cook the mince until well browned and there is no liquid/juices in the pan. Now add the vegetables back to the pan with sauces and let simmer for a few minutes.

Serve on a bed of vermicelli noodles, topped with shredded mint, a small pile of picked cucumber ribbons, sprinkle of reserved lime zest and peanuts.