Best Thai Style Pork Noodle Bowl Recipes

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THAI PORK NOODLE BOWL



Thai Pork Noodle Bowl image

Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.

Provided by Food Network

Time 15m

Yield 4 Servings

Number Of Ingredients 13

4 boneless ribeye (rib) pork chops, about ¾ - to 1-inch thick
¼ cup soy sauce
¼ cup cilantro, chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced
10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
½ cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

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.

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.

THAI-PORK NOODLE BOWL



Thai-Pork Noodle Bowl image

As written by Kraft Foods: "The magic is in the spicy-sweet peanut butter sauce." I would imagine chicken can be substituted. Also see recipe #457035.

Provided by gailanng

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb spaghetti, uncooked
1 tablespoon oil
1 lb pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
1 cup snow peas
1/3 cup creamy peanut butter
1/4 cup sweet chili-garlic sauce (Like Mae Ploy)
2 limes, juice of
4 green onions, sliced
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 534, Fat 19.3, SaturatedFat 4.2, Cholesterol 73.8, Sodium 166.3, Carbohydrate 53.4, Fiber 4.9, Sugar 6.5, Protein 37.6

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS



Pressure-Cooker Thai Sweet Chili Pork Bowls image

Grab that bottle of Sriracha! This Thai pork dish is a standout weeknight meal you won't want to miss. My pressure cooker does the hard stuff, but I still get the props. -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
1/2 pound sliced fresh mushrooms
1 large sweet onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 cup hoisin sauce
3/4 cup sweet chili sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1 teaspoon rice vinegar
Torn fresh cilantro leaves
Hot cooked rice, julienned green onions, lime wedges, and Sriracha chili sauce

Steps:

  • Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.

Nutrition Facts : Calories 384 calories, Fat 7g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 1664mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 3g fiber), Protein 34g protein.

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