Thaiporkstirfry Recipes

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)

Pad Krapao (Thai Stir-Fry Pork with Basil) image

Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.

Provided by Gingi Sheppard

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 3

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
3 cloves garlic, chopped
3 large hot chile peppers, thinly sliced
1 ½ cups sliced pork
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
4 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1 ½ cups sliced white onion
½ cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon ground white pepper

Steps:

Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g

THAI PORK STIR-FRY

Thai Pork Stir-Fry image

Ginger, cardamom and curry powder are just some of the many spices that lend flavor to the pork in this 30-minute dinner.

Provided by EatingWell Test Kitchen

Categories Healthy Pork Loin Recipes

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
½ teaspoon garlic powder
½ teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon chili powder
1 ½ pounds pork loin, cut into bite-size strips (see Tips)
2 cups broccoli florets
1 cup thinly sliced carrots
1 cup cauliflower florets
2 tablespoons white vinegar
1 tablespoon curry powder
2 cups hot cooked brown rice

Steps:

In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
Add broccoli, carrot, cauliflower, vinegar and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve pork and vegetables over brown rice.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 23.2 g, Cholesterol 73.7 mg, Fat 8.1 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 2.9 g, Sodium 321.2 mg, Sugar 4.3 g

THAI PORK STIR FRY

Thai Pork Stir Fry image

I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.

Provided by Deepfreeze-27

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 garlic cloves, chopped
1 small red onion, sliced
2 carrots, julienned
1 small red pepper, julienned
1 tablespoon oil
1 lb boneless pork chop, thinkly sliced
1 3/4 cups chicken broth
1/3 cup fish sauce
3 tablespoons peanuts, chopped
3 tablespoons brown sugar
4 ounces rice noodles
1 tablespoon cornstarch
1/4 cup water

Steps:

Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
Add pork, cook for 3 minutes or until no longer pink.
Add chicken broth, fish sauce, peanuts and brown sugar.
Add rice noodles, broken in half (submerge in liquid).
Cover and cook over low heat for 6 minutes.
Stir in cornstarch mixed with water; cook until thickened.

THAI PORK AND NOODLES

Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

HOT THAI STIR-FRY

Hot Thai Stir-Fry image

All I can say about this recipe is that it is the absolute best stir fry I have ever tasted. It doesn't take much to prepare, and is a perfect quick and easy dinner for the typical mother. I LOVE THIS RECIPE!!!!

Provided by Plastic Chef

Categories One Dish Meal

Time 13m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon finely chopped fresh ginger
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon mild chili powder
1 tablespoon soy sauce
1 1/2 lbs pork loin, cubed
2 tablespoons white vinegar
1 tablespoon curry powder
3 cups chopped carrots
cauliflower, and
broccoli
2 cups hot cooked rice

Steps:

Blend oil, garlic powder, ginger, pepper, cardamom, chili powder and soy sauce in large skillet.
Add pork; stir-fry pork over medium-high heat 3 minutes.
Add vegetables, vinegar and curry.
Reduce heat; simmer, stirring occasionally, until vegetables are tender.
Serve over rice.

Nutrition Facts : Calories 416.5, Fat 22.2, SaturatedFat 6.5, Cholesterol 68, Sodium 338.4, Carbohydrate 28.8, Fiber 5.1, Sugar 3.3, Protein 26.1

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