My Thai Peanut Basil Pork & Noodles

By • July 11, 2010 1 Comments

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Author Notes: As a hobby I read recipes and when I feel I have enough of a handle on a certain type of cuisine, I give it a try on my own. This allows me to express my creativity and use flavors I know my family and I enjoy.
So when I saw the ingredient for this week's contest was basil, my first thought (despite the fact that I'm Italian descent) was Thai. Below is my latest recipe creation.
Natalie'sKitchen

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Serves 4-6

Noodles

  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon chili oil
  • 2 cloves garlic, minced
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 pound brown rice linguini
  • 1 tablespoon soy sauce
  1. Cook pasta according to package directions and set aside.
  2. Heat oils in a wok or deep skillet. Add garlic and brown.
  3. Add pasta to hot garlic and oil, sprinkle with sugar, salt and soy sauce and toss pasta with tongs to blend all ingredients.
  4. Turn pasta into a serving dish, cover with foil to keep warm, and set aside.

Thai Peanut Pork Topping

  • 1/2 - 3/4 pounds boneless pork chops, sliced thinly
  • 2 tablespoons olive oil
  • 1 tablespoon peanut oil
  • 30 leaves fresh basil, chopped
  • 1 handful fresh cilantro, chopped
  • 3/4 green pepper, diced
  • 1 cup shreded or sliced carrots
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • Ground black pepper to taste
  • 1/4 cup chopped peanuts
  • 2 large cloves garlic (smashed with the side of a large knife}
  • 1/2 cup bean sprouts
  1. Heat oils in same wok or deep skillet.
  2. Add smashed garlic cloves and brown.
  3. Add diced green pepper and carrots, salt and black pepper and saute vegetables until softened.
  4. Add pork and saute until red is gone and ends become golden.
  5. Add soy sauce and sugar and toss to mix.
  6. Add bean sprouts, basil and cilantro and toss and cook for 3 more minutes to blend all ingredients.
  7. Spoon pork mixture over pasta and sprinkle dish with chopped peanuts. Garnish with more fresh basil.

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