SPICY PORK PAD THAI
This Spicy Pork Pad Thai is quick and easy to make, and incredibly tasty with spicy, savory, sweet, and sour notes! It's ready to go in just 35 minutes, can be adapted to be made vegetarian, vegan, and gluten-free, and tastes a million times better than takeout!
Provided by Lavina
Categories Dinner
Time 35m
Yield 3
Number Of Ingredients 25
Steps:
- Clean and trim off excess fat from the pork, then thinly slice and add to medium sized bowl. Add the corn starch, light soy sauce, and 1 TSP canola oil to the bowl, then mix with a spoon until the pork is evenly coated in the marinade. Set aside to marinate for 20 minutes.
- Soak the rice noodles in a bowl filled with room temperature water for 20-30 minutes, or until they have softened and are pliable. Drain and set aside. Chop/prepare the shallots, garlic, red chilies, Chinese chives, spring onion, and yellow tofu as indicated in the 'Ingredients' section. Rinse and drain the mung bean sprouts, set aside.
- Combine the fish sauce, light soy sauce, sweet dark soy sauce, tamarind paste, lime juice, coconut sugar, and crushed red pepper chili flakes in a measuring cup (for easier pouring) or small bowl. Mix with a spoon or small whisk until thoroughly combined, then set aside.
- Heat 1 tablespoon of canola oil (or vegetable oil if using) over high heat in a large wok or large deep sauté pan. Once hot, add the pork and spread out the pieces in an even layer in the wok. Cook for 1 minute, undisturbed, then turn over the pieces to sear the other side for another minute. Stir-fry for 30 seconds or until the pork has almost fully cooked through. Use a slotted spoon to transfer to a clean bowl and set aside.
- Heat 1.5 tablespoons canola oil in the wok over high heat. Once hot, add the shallots, garlic, and red chilies. Stir-fry for a minute until fragrant.
- Add the pickled radish and tofu and toss to combine.
- Push everything to the side of the wok and add the remaining half tablespoon of oil. Add the egg and scramble. Then stir-fry to combine with everything else.
- Add the rice noodles, 1 tablespoon of water, and pour the Pad Thai Sauce on top of the noodles. Toss through to combine with the aromatics. (Note: It may look a bit too liquidy at first, but the noodles will quickly start to cook in the liquid and absorb the sauce.)
- Add the pork and toss to combine. Then add the mung bean sprouts, Chinese chives, and spring onion. Stir-fry for 40 seconds to 1 minute, then switch off the heat. (Note: The residual heat from pan will help wilt and soften the veggies once taken off the heat.)
- Divide the Spicy Pork Pad Thai evenly into plates and garnish with chopped peanuts. Serve with more bean sprouts, spring onion, Chinese chives, chopped peanuts, lime wedges for squeezing, and crushed red pepper chili flakes if desired.
Nutrition Facts : ServingSize 1 plate, Calories 615 calories, Sugar 22.5g, Sodium 1258.8mg, Fat 23.2g, SaturatedFat 2.9g, UnsaturatedFat 18.7g, TransFat 0.1g, Carbohydrate 69.5g, Fiber 4.3g, Protein 29.6g, Cholesterol 102mg
THAI-STYLE PORK
A creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it's always a favorite. -Amy Van Orman, Rockford, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Mix the first 4 ingredients. Place pork chops in a 3-qt. slow cooker; top with sauce. Cook, covered, on low until meat is tender, 6-8 hours. , Remove pork and cut into bite-size pieces; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in peanut butter. Add pork., Serve with rice. Sprinkle with green onions and peanuts. If desired, drizzle with lime juice and chili sauce.
Nutrition Facts : Calories 357 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SPICY THAI PORK STEW
For a simple supper for six, try this flavorful stew of pork, butternut squash, peanut sauce and more. It simmers on the stove and is a nice change from beef stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
- In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
- Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
- Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
- Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.
Nutrition Facts : Calories 480, Carbohydrate 19 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving (About 1 Cup), Sodium 350 mg, Sugar 6 g, TransFat 0 g
SPICY THAI PORK TENDERLOIN SALAD
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
- Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn't overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 13 grams, TransFat 0 grams
SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES
Pork tenderloin gets a dose of Asian spice in this quick recipe with loads of great crunch. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
- Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
- Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
- Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.
Nutrition Facts : ServingSize 1 Serving
AWESOME SPICY THAI BONELESS PORK LOIN
This recipe for pork roast is without a doubt the best tasting ,not to sweet not to spicy just yum, yum, I got it out of a Cosco flier
Provided by DotM7037
Categories Pork
Time 2h5m
Yield 30 1/2 inch slices, 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix soya sauce, lime juice, honey, oil, ginger, garlic and chilies.
- blend well.
- put pork roast in a zip lock bag and add marinate.
- Refrigerate overnight and turn occasioally.
- 400 oven.
- grease a shallow roasting pan Roast pork uncovered for 15 mins.
- reduce to 350.
- Interior temperature should reach 170 f.
STICKY THAI PORK
This classic dish, called Mah Hor in Thailand, is served with wafer-thin slices of pineapple, ready to scoop
Provided by John Torode
Categories Dinner, Main course
Time 30m
Yield Serves 6 with other dishes
Number Of Ingredients 10
Steps:
- Put the ginger, garlic, chilli, coriander stalks (or root) and shrimp into a food processor and whizz to a paste.
- Heat a wok, add the oil, then add the paste. Fry until fragrant. Add the pork, stir well and fry for 5 mins until cooked through. Stir in the fish sauce and the palm sugar, then cook for a good 10 mins more, until the meat becomes sticky, dark and caramelised. Can be made up to 2 days ahead, then reheated. Cool a little, top each pineapple slice with a teaspoon of the sticky pork and devour.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 11 grams protein, Sodium 1.15 milligram of sodium
PORK WITH SPICY THAI BASIL SAUCE
This dish will put some fire in your belly to perk you up. Adjust the hotness by adding or leaving out the chilies. This sauce also works well with beef or chicken.
Provided by NavyDoc13
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine broth, fish sauce, sugar and chili garlic sauce in a small bowl.
- Place a wok over high heat until hot. Add oil, swirling to coat sides.
- Add garlic and chilies, cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 1/2 to 3 minutes.
- Add basil and green onions. Stir-fry for 1 minute.
- Add sauce and bring to a boil. Add cornstarch solution, stirring, until boils again and thickens.
- Serve with rice or noodles.
Nutrition Facts : Calories 268.6, Fat 19.7, SaturatedFat 5.4, Cholesterol 57, Sodium 401.1, Carbohydrate 5.2, Fiber 0.8, Sugar 2.8, Protein 17.2
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