Larb Mu With Egg Omelet & Thai Salad

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Ingredients

Pork:

1/2 pound ground pork

2 tablespoons olive oil

1 tablespoon Thai rice powder (see Note)

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced lemongrass

2 tablespoons dark soy sauce, or to taste

1 tablespoon fish sauce, to taste

2 Thai chiles, thinly sliced

6 Thai basil leaves, halved lengthwise

Vinaigrette:

1 tablespoon Thai chile paste

1/4 cup freshly squeezed lime juice

1/2 cup olive oil

Fish sauce, to taste

Salad:

2 garlic cloves, thinly sliced

Canola oil, as needed

1/2 bunch green onions, thinly sliced

2 packed cups snow pea leaves, cleaned and trimmed; or torn butter lettuce

1/4 bunch mint

1/4 bunch cilantro, stems and leaves

1 bunch red radishes, thinly sliced

1/2 cup chopped roasted, unsalted peanuts

Omelet:

Butter, for the pan

6 large eggs, beaten

Kosher salt, to taste

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