Thai Peanut Butter Pork Pasta Bowl Recipes

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EASY THAI PEANUT PORK STIR FRY



Easy Thai Peanut Pork Stir Fry image

Juicy, tender pork tenderloin along with crunchy veggies combine with an easy homemade peanut sauce to create this delicious Thai inspired stir fry.

Provided by Lisa Hitzeman

Categories     Dinner

Time 30m

Number Of Ingredients 17

2 tbsp vegetable oil
1 lb pork tenderloin, cut into thin strips
2 cloves garlic, minced
4 green onions, sliced
2 medium red bell peppers, thinly sliced
1 can sliced water chestnuts, drained
1/4 cup creamy peanut butter
juice of 1 lime
3 tbsp sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp sriracha sauce
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp finely chopped cilantro
steamed cauliflower rice
additional sliced green onion, chopped cilantro and lime slices for garnish, if desired
chopped peanuts for garnish, if desired

Steps:

  • In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
  • Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
  • Heat oil in a wok or large skillet over high heat until oil is very hot.
  • Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
  • Remove pork from the pan and set aside.
  • Add green onions, stir fry for 1 minute.
  • Add red peppers and stir fry for 1 minute.
  • Add garlic and stir fry for another 30 seconds.
  • Add water chestnuts and cook for an additional 30 seconds.
  • Add pork to to the mixture.
  • Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
  • Serve over hot cauliflower rice.
  • Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.

Nutrition Facts : Calories 393 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 938 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

THAI PORK NOODLE BOWL



Thai Pork Noodle Bowl image

Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.

Provided by Food Network

Time 15m

Yield 4 Servings

Number Of Ingredients 13

4 boneless ribeye (rib) pork chops, about ¾ - to 1-inch thick
¼ cup soy sauce
¼ cup cilantro, chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced
10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
½ cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

Steps:

  • Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
  • In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
  • Marinate the pork chops for 20 to 30 minutes.
  • Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
  • Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
  • Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
  • Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

SPICY PEANUT GROUND PORK STIR FRY



Spicy Peanut Ground Pork Stir Fry image

Thai peanut ground pork bowls are a slightly spicy, totally peanutty delight that will be on your dinner table in under 15 minutes.

Provided by Steph

Categories     Dinner

Time 15m

Number Of Ingredients 10

1 tbsp olive oil
1 lb ground pork
1-3 tbsp red thai curry paste (adjust to taste. Curry pastes vary in spice level.)
1/4 cup water
3 tbsp peanut butter
2 tbsp soy sauce
6 cups sliced cabbage
1 cup matchstick carrots
peanuts, garnish (optional)
cilantro, garnish (optional )

Steps:

  • In a large pan, heat the oil.
  • When the oil is hot, add the pork and cook until it is about half way cooked.
  • Add the curry paste, garlic, peanut butter, and soy sauce, and broth/water to the pan. Let it simmer and stir until the pork is fully cooked.
  • Add the slaw mix and carrots to the pan.
  • Cover and let simmer for 2-3 minutes until the veggies cook down to desired crunch level!
  • Remove from heat. Garnish with peanuts and cilantro.
  • This recipe reheats really well, and can be stored up to 4 days or freeze for up to 4 months.

Nutrition Facts : Calories 516 kcal, Carbohydrate 12 g, Protein 35 g, Fat 37 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



Pork Satay With Thai Spices and Peanut Sauce image

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Provided by David Tanis

Categories     finger foods, appetizer

Time 45m

Yield 12 small skewers

Number Of Ingredients 30

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

Steps:

  • Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
  • Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
  • Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
  • Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

THAI PORK WITH PEANUT SAUCE



Thai Pork with Peanut Sauce image

This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.

Provided by JDOERINGPA

Categories     World Cuisine Recipes     Asian     Thai

Time 17m

Yield 4

Number Of Ingredients 16

¼ cup all-purpose flour
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

Steps:

  • On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
  • Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
  • While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
  • Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g

SLOW COOKER THAI PEANUT PORK



Slow Cooker Thai Peanut Pork image

This is a easy pork dish that your whole family will enjoy.

Provided by Justin McCraven

Categories     World Cuisine Recipes     Asian     Thai

Time 8h30m

Yield 8

Number Of Ingredients 10

2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
½ cup teriyaki sauce
¼ cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
½ cup chopped green onions
¼ cup chopped roasted peanuts
2 limes, cut into wedges

Steps:

  • Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
  • Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
  • Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g

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