Best Thai Pork Noodle Bowl Recipes

THAI-STYLE PORK NOODLE BOWL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
• Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
• Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
• Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
• Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

THAI PORK NOODLE BOWL

Steps:

• Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
• In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
• Marinate the pork chops for 20 to 30 minutes.
• Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
• Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
• Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
• Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

GRILLED THAI PORK NOODLE BOWL

Steps:

• Whisk together 1/4 cup soy sauce, cilantro, 3 cloves of garlic, brown sugar, vegetable oil, and the juice of 1 lime in a bowl for the marinade.
• Place the pork tenderloin in a gallon-sized zip-top plastic bag. Pour the marinade over the pork tenderloin, reserving about 1/4 cup of the marinade in the refrigerator for later use. Close and refrigerate for at least 30 minutes and up to 4 hours.
• Meanwhile, cook the pasta according to the package directions. Whisk together the juice of 1 lime, 2 cloves of garlic, peanut butter, hot water, and 2 tablespoons soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
• Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and 2 tablespoons soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
• Heat grill to medium-high heat. Remove pork tenderloin from the marinade, discarding excess marinade. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees F, about 15-20 minutes. Transfer to carving board and let stand 3-5 minutes.
• Transfer the grilled pork to a cutting board and let rest for 3 minutes before slicing against the grain.
• Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

THAI-PORK NOODLE BOWL

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 min. or until vegetables are crisp-tender and meat is done.
• Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, A.1. and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 min. or until heated through, stirring occasionally.
• Top with onions and cilantro.

THAI-PORK NOODLE BOWL

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 minute or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 minute or until vegetables are crisp-tender and meat is done.
• Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, sweet chili garlic sauce and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 minute or until heated through, stirring occasionally.
• Top with onions and cilantro.