📋 Easy Thai Pork Noodles Recipe

Thai Pork Noodles on an off-white plate, on brown surface, with blue napkin and blue speckled frying pan in the background

4.60 from 5 votes

📋 Easy Thai Pork Noodles Recipe

This Easy Thai Pork Noodles Recipe is a simple and quick dinner that can be made in 30 minutes. It uses pantry items like spaghetti noodles, soy sauce, peanut butter and boneless pork (pork loin or tenderloin) and frozen broccoli. It's also WW friendly at only 5 points (blue plan)

Course dinner, entree, main dish

Cuisine Asian, Thai

Keyword boneless pork, noodles, thai

Prep Time 10

Total Time 30

Servings servings

Calories 152kcal

Author Terri Gilson

Ingredients

6 pieces boneless pork * about 2 lbs of pork tenderloin
½ 500 g -pkg of spaghetti noodles or use leftover spaghetti
½ cup chunky peanut butter * I use reduced fat peanut butter
2 tablespoon hot chili garlic sauce
1 tablespoon soy sauce
2 teaspoon rice vinegar
⅓ cup chicken broth
500 g - bag of frozen broccoli florets *or use fresh
2 green onions, chopped

Garnish

green onions, chopped
sesame seeds (optional)

US Customary - Metric

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Instructions

Cook spaghetti as per package directions, drain and set aside.
In a small bowl, whisk peanut butter, soya sauce, rice vinegar, chili- garlic sauce and chicken broth together.
Slice pork into strips/small pieces. Coat a large frying pan with non-stick cooking spray and add pork strips. Fry until brown over medium to high heat - about 3 minutes.
Meanwhile cook broccoli from frozen in microwave (or boil until fork can go through)
Add sauce to pork and reduce to medium-low. Cook, stirring until pork is cooked, about 2-3 more minutes.
Add broccoli, pasta and green onions. Stir to heat through.

Garnish

Garnish with additional chopped green onions and sesame seeds, if desired. Serve hot.

Notes

💰Top tip

If you want to save money on pork, buy a whole boneless pork loin (not tenderloin), slice it up and freeze in Ziplock freezer bags.

Pork Tenderloin vs. Pork Loin

You may not know the difference between pork tenderloin and pork loin- a lot of people don't. A pork loin is wider and flatter and can be a boneless or bone-in cut of meat.

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. Pork tenderloin has less fat so it's leaner, smaller, and a little more expensive. However, you can trim a lot of the fat off the pork loin when you slice it. You can read more about the difference between pork tenderloin and pork loin HERE.

Variations & Substitutions:

- Pork: Use leftover pork, leftover pulled pork, ground pork, pork tenderloin or pork loin

- Noodles: Ideally, you'll want to use leftover spaghetti noodles, spaghettini, or fettuccini noodles, but you could also use vermicelli noodles, wide rice noodles, or any long noodle.

- Vegetables: Broccoli works well with the flavors in this recipe and you can use either fresh or frozen. You could use another vegetable such as peas or julienned carrots, as they would meld well with the flavors.

- Peanut butter: You can use smooth, crunchy. light or regular peanut butter. *I use the crunchy light (the bits of peanut add a nice texture). You could also add a few crushed peanuts instead (just be sure to adjust WW points if you are following the program) Or use PB2!

- Hot chili garlic sauce: You can substitute red chili sauce and add garlic to it. Or make your own chili garlic sauce: 1 clove minced garlic, 2 tablespoon Heinz chili sauce, ¼ teaspoon chili powder, ¼ teaspoon cayenne, and ¼ teaspoon hot red chili flakes.

- Rice vinegar: white wine vinegar, apple cider vinegar or lemon juice

- Oil - you can substitute sesame oil

Storage:

Fridge: Store this Thai pork and noodles in the fridge in an airtight container for up to 4 days.

Freezer: You can also freeze it in a sealed container for up to 3 months.

Nutrition