THAI-STYLE PORK NOODLE BOWL
I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
- Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
- Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
- Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
- Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.
Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 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
THAI GINGER CHICKEN (GAI PAD KING)
My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.
Provided by Shae's Mama
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.
Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g
THAI PORK AND VEGETABLE BROTH
Wish I could post the picture as this dish looks so inviting. Recipe is from my Cooking School Thai cookbook.
Provided by DailyInspiration
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large pan, then add the oil. Add the garlic and scallions and cook over medium heat, stirring for 3 minutes, until slightly softened. Add the bell pepper and cook for an additional 5 minutes, stirring.
- In a bowl, mix the cornstarch with enough of the stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Stir in the remaining stock, the soy sauce, and rice wine, then add the pork, lemongrass, chile and ginger. Season to taste with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes.
- Cook the noodles according to the package directions. Remove from the heat, drain, then add to the soup along with the water chestnuts. Cook the soup for an additional 2 minutes, then remove from the heat. Ladle into warmed bowls, and serve immediately.
Nutrition Facts : Calories 253.1, Fat 2.9, SaturatedFat 0.8, Cholesterol 49.3, Sodium 289.5, Carbohydrate 40.9, Fiber 3.6, Sugar 5.1, Protein 14.1
More about "thai pork and vegetable broth recipes"
THAI PORK AND VEGETABLE CURRY - BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Total Time 30 minsServings 4Calories 502 per serving
- Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
- Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
- Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo.
HOW TO MAKE PORK BROTH TWO WAYS: CLASSIC AND THAI FLAVORS
From blog.kettleandfire.com
Estimated Reading Time 6 mins
THAI-STYLE MEATBALLS IN A NOODLE AND VEGETABLE BROTH RECIPE
From realfood.tesco.com
THAI PORK AND NOODLE SOUP RECIPE - REAL SIMPLE
From realsimple.com
THAI INFUSED VEGETABLE BROTHS – RECIPE OF THE WEEK - JOE …
From rebootwithjoe.com
THAI TOFU AND PORK SOUP RECIPE - SERIOUS EATS
From seriouseats.com
THAI PORK RIB SOUP WITH VERMICELLI NOODLES | DOBBERNATIONLOVES
From dobbernationloves.com
HOW AND WHY TO MAKE A THAI BONE BROTH - FEARLESS EATING
From fearlesseating.net
THAI PORK LETTUCE CUPS | PORK RECIPES | TESCO REAL FOOD
From realfood.tesco.com
10 BEST THAI BROTH SOUP RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THAI PORK BONE SOUP | AUTHENTIC THAI RECIPE FOR …
From thaicookbook.tv
THAI PORK BROTH - RECIPE - FINECOOKING | PORK BROTH, BROTH RECIPES, …
From pinterest.com
TOP 41 THAI BROTH RECIPE RECIPES - TMAX.PAKASAK.COM
From tmax.pakasak.com
TOP 45 THAI BROTH RECIPE RECIPES - HERCULES.DIXIESEWING.COM
From hercules.dixiesewing.com
THAI PORK RECIPES - THAI RECIPES
From cooking-thai-recipes.com
RECIPES FOR THAI PORK AND VEGETABLE BROTH - COOKTIME24.COM
From cooktime24.com
BROTH RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love