Thai-Style Pork and Peanut Spicy Noodles

Pork and Peanut Spicy Thai Noodles

This pork Thai-style pork and peanut noodle dish is one of my favourite mid-week meals. Noodles are such a great comfort food. I go straight to my happy place when I take a pair of chopsticks to a bowl of noodles. There is such a huge variety of noodle dishes that there is very little chance of getting bored of noodles. I mean, I spent 4 months in Southeast Asia eating nothing but noodles, it was heaven! … I miss Southeast Asia.

This Thai-style Pork and Peanut  Spicy Noodles is a really simple and cheap dinner to whip up in an evening. The pork mince is pretty cheap (although, try to buy the best quality mince you can afford) and if you cook it beyond the browning stage it gets nice and crispy. We want our pork crispy. The flavour of this dish is salty, sweet, earthy, spicy and, well… nutty. Obviously it’s nutty. A good squeeze of lime and sprinkle of coriander when serving will lift the noodles to a refreshingly delicious place. Don’t forget them.

Thai-Style Pork and Peanut Spicy Noodles (serves 4)

Ingredients

  • 4tbsp crunchy peanut butter
  • 1 medium-sized red chilli, finely chopped (deseed the chilli if you like it mild and totally add extra chilli if you like spicy)
  • ½tsp dried chilli flakes (increase to 1tsp if you like spicy)
  • 2tsp light brown sugar
  • 3tbsp soy sauce
  • 2tbsp fish sauce
  • 6tbsp water
  • 400g dried rice noodles (but you can use the ready to wok noodles if you like)
  • 500g minced pork
  • 2 garlic cloves, crushed
  • 200g sugarsnap peas/mange tout/babycorn (or mixture of all)

for serving

  • handful fresh coriander, chopped
  • 1 lime, halved

Method

  1. In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
  2. If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
  3. Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don’t let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
  4. Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously.
  5. Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
  6. Serve with a sprinkle of fresh coriander and squeeze of lime.

Enjoy!

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11 Comments

  1. 27 February 2013 / 7:33 am

    This recipe sounds incredible! I’ve been wanting to learn to cook a good Asian dish for a while, and am DEFINITELY going to give this a go! So glad you shared! 🙂

  2. 27 February 2013 / 9:44 am

    This sounds really nice. I’ve just done a six week meal plan which I hope is going to make my life loads easier, but I wanted some new dishes to try. Will pin this!

  3. 27 February 2013 / 4:55 pm

    You had me sold at ‘peanut’. This sounds delicious. ALSO the photo is beautiful. You are very good at the food photography!

    • Elizabeth
      27 February 2013 / 6:19 pm

      oh, and thank you for the compliment. I am trying really hard to improve my food photography. Still got lots to learn!
      x

  4. 27 February 2013 / 4:56 pm

    P.s. I see vegetables on that plate!! 😉

    • Elizabeth
      27 February 2013 / 5:15 pm

      Yes! I do eat SOME vegetables you know. 😉

  5. Jenni
    2 March 2013 / 9:28 pm

    My god this sounds delicious!

  6. 3 March 2013 / 5:33 pm

    This looks and sounds delicious!

  7. Dee
    3 July 2017 / 8:04 pm

    This recipe is great. My friend and I cook it regularly. It’s so quick and easy to make and sometimes we make it in advance and take it to Carfest where everyone enjoys it. It can be reheated and just tastes as good as when it’s first made. I have made it with chicken and it tasted just as good.

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