Crispy Thai Pork + Rice Noodles

By January 22, 2020 No Comments
Category, , DifficultyBeginner

I am digging on the Thai spices these days with such simple sauces. This dish to me is a great combination of what you'd imagine a spring roll is like without the wrap along with a super tasty lean protein topper.

TWO WAYS TO CUT DOWN THE CARBS/SERVING:
Replace half of the rice noodles with either zucchini noodles or kelp noodles or,
Add in 2 cups of shredded Napa or purple cabbage to add to the base and make half of the rice noodles

Yields8 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
For the sauce
 3 garlic cloves, minced
 1 lime, juiced
 2 tbsp rice vinegar- I use brown rice vinegar
 ¼ cup fish sauce
 3 tbsp honey or maple syrup
 2 tsp Sriracha sauce
 ¼ cup cold water (use up to a 1/2 a cup if the sauce is too much)
For the pork
 4 pork chops
 3 tbsp coconut or Bragg's liquid aminos
 3 tbsp fish sauce
 ½ tsp sesame oil
 ½ tbsp cornstarch
 1 tbsp mirin or Shoaxing wine
For the bowl
 12 oz rice noodles, prepared according to package directions
 1 cucumber, julienned or sliced
 1 medium carrot, cut into matchsticks
 2 cups mung bean sprouts- rinsed well
 ½ cup cilantro + mint, coarsely chopped
1

Slice the pork chops into 1-inch thick strips. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.

2

In a skillet, heat some sesame oil. Pan-grill the pork chop slices until cooked through-roughly 8 minutes.

3

Meanwhile, combine all the sauce ingredients in a medium bowl and set aside + prepare the noodles according to the package.

4

Add the prepared noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the prepared sauce only when ready to eat.


Ingredients

For the sauce
 3 garlic cloves, minced
 1 lime, juiced
 2 tbsp rice vinegar- I use brown rice vinegar
 ¼ cup fish sauce
 3 tbsp honey or maple syrup
 2 tsp Sriracha sauce
 ¼ cup cold water (use up to a 1/2 a cup if the sauce is too much)
For the pork
 4 pork chops
 3 tbsp coconut or Bragg's liquid aminos
 3 tbsp fish sauce
 ½ tsp sesame oil
 ½ tbsp cornstarch
 1 tbsp mirin or Shoaxing wine
For the bowl
 12 oz rice noodles, prepared according to package directions
 1 cucumber, julienned or sliced
 1 medium carrot, cut into matchsticks
 2 cups mung bean sprouts- rinsed well
 ½ cup cilantro + mint, coarsely chopped

Directions

1

Slice the pork chops into 1-inch thick strips. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.

2

In a skillet, heat some sesame oil. Pan-grill the pork chop slices until cooked through-roughly 8 minutes.

3

Meanwhile, combine all the sauce ingredients in a medium bowl and set aside + prepare the noodles according to the package.

4

Add the prepared noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the prepared sauce only when ready to eat.


Crispy Thai Pork + Rice Noodles

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