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Thai Pork and Noodles


Pork and noodles make a classic combo in Thai cuisine. Stir-fry cooks up fast and keeps flavors intense. The food processor makes quick work of the sauce.

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Rate this recipe 4.6/5 (18 Votes)


  • 1 pound thin boneless pork chops, fat trimmed
  • 8 ounces wide Thai rice noodles
  • 1 cup fresh cilantro leaves and stems
  • Finely grated zest and juice of 1 lime
  • 2 slices peeled ginger
  • 2 cloves garlic, smashed
  • 3 red jalapeño peppers, seeded and roughly chopped
  • 2 shallots, roughly chopped
  • 3 tablespoons fish sauce
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon water
  • 4 tablespoons peanut oil, divided
  • 1/4 pound green beans, split lengthwise and cut into pieces


Servings 4
Adapted from


Step 1

Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.

Purée cilantro, lime zest and juice, ginger, garlic, jalapeños, shallots, fish sauce, brown sugar and water in a food processor until smooth, scraping down the processor as needed.

Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate.

Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes.

Add noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

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