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1
Mix all ingredients in small bowl.
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2
Season sauce to taste with salt.
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3
(Can be made 1 day ahead.
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4
Cover and chill.)
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5
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish.
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6
Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer.
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7
Cover and refrigerate at least 30 minutes and up to 2 hours.
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8
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter.
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9
(Can be prepared 2 hours ahead.
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10
Cover; chill.)
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11
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes.
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12
Drain.
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13
Arrange in center of platter.
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14
Mound lettuce leaves in large shallow bowl.
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15
Prepare barbecue (medium-high heat).
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16
Brush grill rack with remaining 1 tablespoon oil.
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17
Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness.
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18
Transfer pork to cutting board.
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19
Let rest 10 minutes.
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20
Cut pork crosswise into 1/3-inch-wide strips.
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21
Place pork and any juices from board atop noodles.
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22
To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables.
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23
Serve with sauce for dipping.
