1/2 pound (250 g) ground pork
2 tablespoons (15 mL) peanut oil
1 teaspoon (5 mL) minced garlic
4 to 6 cups (1 to 1.5 L) chicken or beef broth
3/4 pound (375 g) (1/2-inch wide) fresh rice noodles or 1/2 pound (250 g) wide dried rice noodles, soaked
2 stalks celery, sliced on the diagonal into 1/2-inch pieces
1/2 teaspoon (5 mL) ground white pepper
1 cup (250 mL) bean sprouts
1/4 cup (125 mL) chopped green onion
1/4 cup (125 mL) fresh cilantro leaves
2 tablespoons (30 mL) serrano chile rings
1/4 cup (125 mL) chopped peanuts
Thai Kitchen® Premium Fish Sauce to taste
FORM pork into 1-inch (2.5 cm) balls. Set aside. Heat oil in large skillet on medium heat. Add garlic; stir fry until golden. Add pork balls; stir fry 4 minutes or until pork is cooked through.
BRING broth to boil in large saucepan on medium-high heat. Reduce heat to low. Add celery; simmer 1 minute. Add noodles and white pepper; simmer 2 minutes. Add pork balls and bean sprouts; simmer until heated through. Ladle soup into bowls.
PLACE garnishes in separate bowls to allow guests to garnish according to desired taste.