Prep 10 mins
Cook 20 mins
This recipe is delicious and easy and will kill any craving for Thai and it tastes as great on the second day as the first! The pepper spice you use can be red pepper paste or Asian chili paste. I like a combination of the two and you can use more or less depending on how spicy you want it. I usually just add cabbage, but a whole array of vegetables can be added, however you like it!
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon red pepper paste
- 2 tablespoons peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 ounces pork loin (thinly sliced)
- 4 ounces rice noodles (prepare using stir-fry instructions)
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 4 ounces bean sprouts
- 1 -2 ounce cabbage
- fresh cilantro (to garnish)
- chopped peanuts (to garnish)
- Whisk together soy sauce, water, peanut butter, pepper paste, cider vinegar, and brown sugar until smooth.
- Heat peanut oil in a large wok over medium-high heat. Add garlic and ginger and let cook until fragrant, about one minute. Add pork** and stir-fry until browned and cooked through. Stir in cabbage and bean sprouts.
- When the cabbage and bean sprouts are soft, add noodles and sauce to the wok and toss to coat.
- Garnish with cilantro and chopped peanuts.
- **To get the 'restaurant style' thin pork slices, partially thaw frozen pork loin in refrigerator or under cool, running water. Hold a sharp knife almost parallel to the cutting board and slice along the edge of the loin (The pieces will gradually get bigger the further in you cut). Make the slices as thin as you can because they will thicken as they cook.