4 servings (serving size: 2 cups pork mixture and 2 tablespoons green onions)
1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic (such as Sambal oelek)
1 teaspoon honey
1/2 teaspoon cornstarch
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1 (6-ounce) package rice noodles
1/2 cup thinly sliced green onions
Lime wedges (optional)
How to Make It
Combine first 11 ingredients in a bowl, stirring with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute.
Cook rice noodles according to package directions, omitting salt and fat; drain. Add noodles to the pork mixture, tossing gently. Sprinkle with sliced green onions. Serve with lime wedges, if desired.
This was quite yummy and easy to make. I used 1 lb. of pork tenderloin, as that was what I had on hand (I grilled the other tenderloin that came in the package for another use). I also added about 1 cup of shelled edamame which was great for both color and flavor. I thought the 6 oz. of rice noodles called for was just about right. We will make this again.
This recipe has great flavor. I love Thai Peanut Sauces and am always looking for a good homemade one. This sauce was great but the dish itself as written had way too many noodles! It seemed like all noodles and I added spinach, mushroom, and tofu to the original recipe (maybe that was why there wasn't enough sauce). I also used chicken breasts instead of pork. I will definitely make this again but just use less noodles or double the sauce.
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