SLOW COOKER THAI PEANUT PORK
This is a easy pork dish that your whole family will enjoy.
Provided by Justin McCraven
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
- Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
- Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 9.8 g, Cholesterol 36.1 mg, Fat 10.8 g, Fiber 2.2 g, Protein 19.2 g, SaturatedFat 2.7 g, Sodium 787.6 mg, Sugar 5.1 g
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
THAI PASTA WITH SPICY PEANUT SAUCE
We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.
THAI PORK NOODLE BOWL
Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.
Provided by Food Network
Time 15m
Yield 4 Servings
Number Of Ingredients 13
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.
THAI PEANUT BUTTER PORK & PASTA BOWL
Make this delicious Thai-inspired pork and pasta bowl with items you probably already have in your pantry-like peanut butter!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Heat 2 tsp. oil in large skillet on medium-high heat. Add half the meat; cook 2 min. or until no longer pink, stirring occasionally. Remove from skillet; cover to keep warm. Repeat with remaining oil and meat. Return all meat to skillet. Add onions; cook and stir 1 min. Remove from skillet; cover to keep warm.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat peanut butter in skillet on medium heat. Add chili sauce; cook and stir 2 min.
- Drain pasta. Add to skillet; stir to evenly coat. Spoon pasta mixture into soup bowls; top with meat, nuts and cilantro.
Nutrition Facts : Calories 520, Fat 20 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
THAI PEANUT BUTTER SAUCE
This is an easy to make version of Thai peanut sauce which uses ingredients that most everyone has on hand. It's great with grilled shrimp or fish.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 14.5 g, Fat 10.9 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 750.6 mg, Sugar 5.1 g
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
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- Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
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- 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 1/4 cup of the marinade in the refrigerator for later use.
- 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.
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