Best Thai Pork Chops And Sesame Noodles Recipes

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THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

EASY PAD THAI



Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.

TANGY THAI PORK WITH NOODLES



Tangy Thai Pork With Noodles image

I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.

Provided by noway

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork loin, cut into strips
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked thin spaghetti or 8 ounces rice noodles
2 teaspoons vegetable oil, divided use
4 cups broccoli florets
1 cup carrot, sliced 1/8 inch thick
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
8 ounces mushrooms
bamboo shoot (optional)
water chestnut (optional)

Steps:

  • Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
  • Add pork, marinate while preparing pasta and vegetables or up to overnight.
  • Cook spaghetti or rice noodles according to package directions, drain.
  • Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
  • Add vegetables and saute until crisp-tender (about 5 minutes).
  • Remove vegetables from skillet and keep warm.
  • Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  • Return vegetables to skillet, heat through and serve.

THAI PORK CHOPS



Thai Pork Chops image

Another recipe from Cooking Pleasures that I am putting here for safe keeping. Serve these with some jasmine rice and green beans for a lovely meal. Feel free to adjust the amount of jalapenos you use ot suit your taste.

Provided by SkinnyMinnie

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 center-cut pork rib chops, 1/2-inch thick
2 jalapeno peppers, seeded and chopped
2 garlic cloves, minced
1/4 cup fish sauce
4 teaspoons sugar
1/4 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts, chopped

Steps:

  • Heat the oil in a large nonstick skillet over medium high heat until hot.
  • Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
  • Remove to a plate and cover with foil while you prepare the sauce.
  • Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
  • Cook for 1-2 min or until softened, stirring occasionally.
  • Stir in the fish sauce and sugar.
  • Bring to a boil and boil for 1 minute.
  • Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.

Nutrition Facts : Calories 983.9, Fat 60.6, SaturatedFat 12.2, Cholesterol 263.1, Sodium 1783.6, Carbohydrate 8.9, Fiber 1.4, Sugar 5.8, Protein 96.4

MY THAI SESAME NOODLES



My Thai Sesame Noodles image

After tinkering with a few different recipes, this is my family's favorite version! Sooooo good, I could eat the whole bowl! You can easily add cooked chicken and make it a main dish! The honey is an optional ingredient; leave it out if you don't like the noodles sweet.

Provided by Charmie777

Categories     Spaghetti

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces spaghetti, cooked al dente, drained
1/4 cup peanut butter
1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sambal oelek (chili paste)
1/4 cup honey (optional)
4 green onions, sliced
2 tablespoons sesame seeds (toasted if you like)

Steps:

  • Heat peanut butter in microwave for 20 seconds to soften.
  • In a large bowl whisk together softened peanut butter, soy sauce, vinegar, sesame oil, sambal oelek and honey (if using).
  • Add spaghetti, green onions and sesame seeds.
  • Toss well.
  • Chill until ready to serve - or serve at room temperature.
  • NOTE: Please adjust ingredients to suit your tastes.

Nutrition Facts : Calories 377.7, Fat 14.7, SaturatedFat 2.7, Sodium 1085.8, Carbohydrate 48.9, Fiber 3.9, Sugar 3.7, Protein 14.4

SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES



Spicy Thai Pork with Vegetables & Sesame Noodles image

Pork tenderloin gets a dose of Asian spice in this quick recipe with loads of great crunch. Recipe courtesy of Reynolds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 13

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
3/4 cup Thai peanut sauce
1/2 cup water
1 pound pork tenderloin, excess fat and silver skin removed*
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh sugar snap peas
1 medium red bell pepper, cut in 1/4-inch strips
2 pkg. (3 oz. each) chicken flavor ramen noodle soup
1 tablespoon sesame oil
1/4 cup sliced green onions
1/4 cup chopped peanuts

Steps:

  • Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
  • Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
  • Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
  • Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.

Nutrition Facts : ServingSize 1 Serving

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