Rating: 4 stars
35 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 20

Serve this delicious Thai-inspired pork dish over noodles or, if you prefer, rice.

Maureen Callahan
This Story Originally Appeared On cookinglight.com

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

  • Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

  • Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

  • Wine note: With a hint of candied nut to complement the almond flavor in this recipe, Hardys Stamp of Australia Chardonnay 2008 ($7) makes a great value pairing. Clean citrus and baking spice notes highlight the dish's pepper and ginger flavors. For the best value, grab the 3-liter box ($19) --Jeffery Lindenmuth

Nutrition Facts

398 calories; fat 12.7g; saturated fat 1.9g; mono fat 7.2g; poly fat 2.3g; protein 22.7g; carbohydrates 49.3g; fiber 3.7g; cholesterol 34mg; iron 3.7mg; sodium 763mg; calcium 83mg.
Advertisement
Advertisement