Tangy Thai Pork with Noodles
Elevate your weeknight dinner game with this vibrant and flavorful Tangy Thai Pork with Noodles! This quick and easy recipe brings together tender slices of pork, perfectly chewy rice noodles, and a medley of crisp vegetables, all bathed in a tantalizing sauce made with tamarind paste, soy sauce, lime juice, and a hint of brown sugar. Infused with aromatic garlic, ginger, and a touch of chili heat, each bite bursts with classic Thai-inspired flavors. Garnished with fresh cilantro, green onions, and a sprinkle of crushed peanuts, this dish is a feast for both the eyes and the palate. Ready in just 40 minutes, this noodle stir-fry is perfect for busy weeknights yet impressive enough for entertaining. Whether you're a fan of Thai cuisine or looking to try something new, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams Pork tenderloin
- 200 grams Rice noodles
- 4 Garlic cloves
- 1 tablespoon Ginger
- 4 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 1.5 tablespoons Tamarind paste
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 Carrot
- 1 Red bell pepper
- 3 Green onions
- 15 grams Fresh cilantro
- 2 tablespoons Crushed peanuts
- 0.5 teaspoons Red chili flakes
Instructions
Thinly slice the pork tenderloin into bite-sized pieces.
Soak the rice noodles in warm water for 10-15 minutes until softened, then drain and set aside.
Mince the garlic and grate the ginger.
In a small bowl, whisk together soy sauce, fish sauce, brown sugar, tamarind paste, and lime juice to create the tangy sauce. Set aside.
Peel and julienne the carrot. Slice the red bell pepper into thin strips and chop the green onions into 1-inch pieces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the pork and cook for 4-5 minutes until browned and cooked through. Remove the pork from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic, grated ginger, and red chili flakes. Sauté for 30 seconds until fragrant.
Add the carrot and red bell pepper to the skillet. Cook for 2-3 minutes, stirring frequently.
Push the vegetables to the side of the skillet and add the soaked rice noodles.
Pour the sauce over the noodles and toss to coat evenly.
Return the cooked pork to the skillet and mix everything together. Stir-fry for another 2-3 minutes until the noodles absorb the sauce.
Garnish with chopped green onions, fresh cilantro, and crushed peanuts before serving.
Serve hot and enjoy your Tangy Thai Pork with Noodles!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 41.2 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3192 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
