This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe
- 115 g rice noodles (1/2 package)
- 1 lb pork tenderloin
- salt and pepper
- 1 tablespoon vegetable oil
- 1 cup green onion, thinly sliced
- 1 red pepper, thinly sliced
- 1⁄3 cup hot water
- 1⁄4 cup peanut butter, smooth
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1 teaspoon chili paste
- 2 tablespoons peanuts, shelled and chopped
- Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
- Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
- Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
- Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
- Sprinkle with peanuts before serving.
Flavors were good, but sauce ended up a little pasty after mixing noodles and sauce. I also think the rice noodles are hard to work with. I'll use fettucini from now on. I made according tp directions.
Yummy! As always, I tweaked the recipe to my taste and the contents of my fridge, but I loved every bite- even had to go back for seconds. For the sauce (and I think this really defines the recipe) I made as written, only adding 1 tsp of lime juice. It was just missing a slight bit of sourness, and I think the lime juice covered it. Also since chili paste is kind of generic, I used sriracha- I keep it on hand and just love the flavor. Using this, the sauce had a pleasant level of heat, and just barely made my lips tingle. For the rest of the dish, I made a bunch of changes. First- I used chicken breast instead of pork tender loin- I love pork, but didn't have a small piece to thaw, so chicken was it. Second, 1 cup of bell pepper just didn't seem like enough vegetables to me, so I added some baby bok choy and and some bean sprouts that needed to be used. The point is that this is so versatile, you can really use whatever you have on hand with the basic sauce recipe and get an outstanding dish. I loved it, and will put this one in my back pocket for anytime I have a Thai-ish stir fry craving! Thanks for posting!
I made quite a few tweaks to this, but I believe it still matches the original intention - and we were very happy with the results. I doubled the noodles/soy/vinegar/nuts, halved the meat, and added lime, basil and more chili sauce. I served this as an entree for 2, and it was really good!