Best Thai Style Peanut Pork Recipes

THAI-STYLE PEANUT PORK

Thai-Style Peanut Pork image

My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina

Provided by Taste of Home

Categories Dinner

Time 8h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 medium sweet red peppers, julienned
1 boneless pork shoulder butt roast (3 pounds)
1/3 cup reduced-sodium teriyaki sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
4 cups hot cooked rice
1/2 cup chopped unsalted peanuts
4 green onions, sliced

Steps:

Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

THAI-STYLE PORK AND PEANUT SPICY NOODLES

Thai-Style Pork and Peanut Spicy Noodles image

Thai-Style Pork and Peanut Spicy Noodles

Provided by Emharris81

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don't let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
Serve with a sprinkle of fresh coriander and squeeze of lime.