Thai Pork Noodle Bowl Recipe

This was my first time trying a Thai dish and I my daughter and I loved it!  My husband on the other hand had seconds of the pork…but didn’t care very much for the noodles. (Which I knew he wouldn’t, I even told him to take some of the spaghetti before I added the peanut sauce.  Kudos to him though, he at least tried it 😉 ). I got it from a Pork Checkoff ad in a magazine, which I altered just a little bit.  I think the flavors in this Thai Pork Noodle Bowl recipe blend perfectly and the recipe is really quite easy to make.
Thai Pork Noodle Bowl Recipe

Thai Pork Noodle Bowl Recipe
Serves: 6 servings
  • 6 boneless pork loin chops ¾ inch thick
  • Marinade
  • ¼ cup soy sauce
  • ¼ cup chopped cilantro
  • 1½ tsp. minced garlic
  • 3 tbsp. brown sugar
  • 1 tbsp. vegetable oil
  • ½ lime, juiced
  • Peanut Noodles & Sauce
  • 16 oz. spaghetti
  • ½ lime, juiced
  • 1 tsp. minced garlic
  • 1¼ cup creamy peanut butter
  • 1¼ cup hot water
  • 2 tbsp. soy sauce
  1. In a dish arrange pork chops so that they are not overlapping. Whisk marinade ingredients together in bowl. Set ¼ cup of marinade aside in fridge. Pour remaining marinade over pork chops and marinate for 20 to 30 minutes.
  2. Meanwhile, cook spaghetti according to box directions. Whisk together remaining peanut sauce ingredients in a large bowl. Drain pasta, toss with peanut sauce.
  3. Heat a pan to medium-high. Remove pork chops from marinade and discard excess. Fry pork chops for 5 to 7 minutes on each side. Pork should be minimum of 145 degrees F. (medium rare) to be considered cooked.
  4. Let pork rest on cutting board for 3 minutes after frying. Slice. Pour reserved marinade over pork and serve over peanut noodles.

Thai Pork Noodle Bowl Recipe

2 thoughts on “Thai Pork Noodle Bowl Recipe

  1. I really love this idea. The pork and noodle mix sound like a good way to mix protein and carbs

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