Recipe Details

Thai Pork Noodle Bowl

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Peanut Noodles:

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

Cooking Directions

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 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.

Serves 4

Serving Suggestions

Prepare the Thai Ribeye Pork Chops without the noodles and serve alongside an herb salad of fresh basil, mint, scallions and cilantro.

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

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Pad Thai---amazing
by anonymous 09/24/2014
This was an amazing recipe with incredible flavors!!! To authenticate; I added 1/4 c. More peanut butter, 1/2 tsp. red pepper flakes & tsp. of garlic powder. I also crushed 1/3 c. Salted peanuts sprinkled over finished dish. So so good. Amazing flavor profile!

Yuck!
by anonymous 09/19/2014
The noodles were TERRIBLE, and it was not because I didn't follow the instructions. The peanut butter taste was over-bearing and just WEIRD with the noodles! The pork had a decent taste. I will NEVER make this again. Yuck, yuck, yuck.

Nowhere near Thai
by anonymous 09/18/2014
Thought I would try but do not eat pork and Thais rarely use such large amounts of any meat except chicken or fish unless cooking for more than one person. I lived in Thailand for 15 years and now visit for about 4 months of the year. This is not a Thai nor Thai inspired. They do not use brown sugar but palm sugar and usually only use peanut butter with a satay type recipe. Pity I have to any rating as it is really a zero. Thanx all. 'nuf sed. plamuk aka travellingchef.

Easy and Tasty
by anonymous 09/06/2014
ok i hear the other reviewers, this is not the most inspired recipe, but it's easy and cheap and actually tasty, really good for breaking in kids to spicy foods.

Too much sodium!
by anonymous 08/27/2014
I would love to try this but looking at all the sodium.. can't!

Waste of good food items
by anonymous 08/08/2014
Worst recipe ever. Sorry...I'm a pretty good cook, and I love Thai food, especially peanut noodles. The noodles were worse than dog food. The pork was so-so, but at least tender. This is the lowest review I've ever given on the internet.

tasty chops
by anonymous 07/15/2014
Pork was delicious-I felt like a dog eating peanut butter with the noodles-sticky texture

Made a few changes
by Kathy 07/13/2014
Used pork tenderloin because that is what I had. For the noodles used chicken stock and some of the pasta water. Garnished with chopped red cabbage and chopped cucumber. Very enjoyable