5-Ingredient Spicy Pork and Peanut Noodles
These five-ingredient spicy pork and peanut noodles are going to light up your recipe repertoire! They're creamy, savory, and just slightly spicy!
Servings: 2
Calories: 1087kcal
Ingredients
- 7 oz pad Thai rice noodles
- 2 tsp neutral oil
- 1 lb ground pork
- 1/4 c chili garlic sauce or sriracha
- 1/4 c hoisin sauce
- 1/4 c peanut butter
- 1/4 c water
- salt and pepper
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to the packages' instructions. Drain, toss with little oil to avoid clumping then set aside.
- To make the sauce whisk together the chili garlic sauce, hoisin, peanut butter, and water.
- Heat a saute pan over medium/high heat. Add a glug of oil to the pan along with the ground pork. Sauté the pork until crispy and golden brown. Season with salt and pepper.
- Turn the heat to low add the sauce and cooked noodles to the pan. Gently, stir all the ingredients together. If the mixture is too think and difficult to stir add some water to the pan. The sauce should be creamy and evenly coat the noodles. Season with salt and pepper and serve immediately!
Notes
Ingredients Notes + Substitutions:
- Ground Pork: You can use ground chicken, turkey, or crumbled tofu if you prefer.
- Garlic Chili Sauce: AKA sambal, can be found at most supermarkets. You can also use sriracha. Feel free to adjust the spice level to your palate, start with just a tablespoon if you don't like too much heat.
- Peanut Butter: For a peanut allergy substitute sunflower seed butter, tahini, or almond butter.
- Is this recipe gluten-free? Yes, rice noodles are made without gluten.
- Leftover can be stored in the refrigerator for up to four days. Reheat in the microwave or on the stovetop. Use a few tablespoons of water to rehydrate the sauce.
Nutrition
Calories: 1087kcal | Carbohydrates: 93g | Protein: 46g | Fat: 57g | Saturated Fat: 20g | Cholesterol: 164mg | Sodium: 641mg | Potassium: 804mg | Fiber: 3g | Sugar: 6g | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg