Thai Peanut Butter Pork Pasta Bowl Food

THAI-PORK NOODLE BOWL

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 min. or until vegetables are crisp-tender and meat is done.
• Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, A.1. and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 min. or until heated through, stirring occasionally.
• Top with onions and cilantro.

SPICY THAI PEANUT NOODLES

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

THAI PORK NOODLE BOWL

Steps:

• 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 ¼ 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°F. (medium rare) and 160°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.

PEANUT NOODLES WITH PORK

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

THAI-STYLE PEANUT PORK

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.

THAI PEANUT BUTTER SAUCE

Steps:

• Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

PEANUT BUTTER PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Trim fat from tenderloin.
• Sprinkle with fresh ground black pepper to taste.
• Line a baking dish with parchment paper or aluminim foil.
• Mix the soy sauce, peanut butter, red pepper and minced garlic together.
• Spread mixture over pork loin.
• Bake uncovered for 30 minutes.
• Remove from oven.
• Carefully spread pineapple preserves on top of pork loin.
• Bake another 10 mintes or until meat reaches 150 degrees Fahrenheit.
• Let stand for 5 minutes before serving.