Thai Pork Noodle Bowl
- 4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
- 1/4 cup soy sauce
- 1/4 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
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 2 tablespoons soy sauce
- 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.
the marinade over the pork chops, reserving about 1/4 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 degrees F. (medium rare) and 160 degrees 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.
- Prepare the Thai Ribeye Pork Chops without the noodles and serve alongside an
herb salad of fresh basil, mint, scallions and cilantro.
Prep Time: 5 min | Cook Time: 10 min | Servings: 4
Nutrition Information: Calories: 680 calories Protein: 38 grams Fat: 27 grams
Sodium: 1670 milligrams Cholesterol: 50 milligrams Saturated Fat: 6 grams Carbohydrates:
70 grams Fiber: 4 grams
Recipe and photo credit (used with permission):
National Pork Board - porkbeinspired.com
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