Toss pork in the combined oil, fish sauce, lime juice and sugar. Set aside refrigerated for minimum of 20 minutes. Thread onto 12 soaked wooden skewers, cover and refrigerate until required.
Place sugar in a jug and pour over boiling water until dissolved.
Add remaining ingredients and mix well. Set aside.
Place noodles in a large bowl and pour boiling water over them Allow to sit for 5 minutes, then drain and rinse well. Pour half the sauce over noodles, reserving the remainder to serve with the skewers. Add remaining salad
ingredients to noodles and toss well.
Pre-heat a barbecue grill plate and cook pork skewers for 2-3 minutes each side until just cooked.
Serve skewers with noodle salad, shredded carrot, remaining sauce, additional herbs, lettuce, lime wedges and peanuts.
SERVES 4 – MAKES 12 SKEWERS
600G PORK TENDERLOIN, THINLY SLICED