Thai Peanut Noodles with Pork

The first time my husband saw me dump peanut butter in the spaghetti pot, I think he thought I’d lost my mind. He’s become a total convert, however, and is always thrilled to see this hearty, frugal meal on the menu plan.

For this one, you’ll need a bit of your stock and the little bits and pieces of pork that you pulled off the bone. This is not a meat intensive dish, but the pork does add nice texture and flavor. The stock adds further rich depth and the peanut butter kicks in some extra protein. It’s a winner!

Thai Peanut Noodles with Pork


  • 12 oz. vermicelli (thin spaghetti) or linguine
  • 3 large carrots, peeled and cut into sticks
  • 1 head broccoli, washed and florets trimmed off
  • 1 lime
  • 1/2 cup pork stock*
  • 1/2 cup water
  • 1/2 cup peanut butter
  • 1/3 cup soy sauce
  • approx. 1 cup pork bits and pieces
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (<– you can adjust this according to your heat preference/tolerance)

1. Cook pasta according to package directions. Toss the carrot sticks in with the pasta when you have about 8 minutes of cook time remaining. If you have a steamer insert, steam your broccoli florets over the pasta pot. If not, you can boil those in there too, about five minutes. Drain pasta and veggies.

2. In empty, still hot, pasta pot, combine pork stock, water, soy sauce, peanut butter, and juice of one lime over low heat. Stir until peanut butter is melted. Mix in pork bits, garlic powder, and red pepper flakes.

3. Pour noodles and vegetables back into the pot and toss gently to coat with the peanut sauce. Serve right away.

*My pork stock tends to be very rich and flavor-intensive, so using it in even proportions with water still yields lots of flavor. If you feel like yours isn’t as concentrated, feel free to use some chicken or veggie stock or broth in place of the water.

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