My husband and I love Asian food but I sometimes have allergic reactions to some from restaurants or carry-outs. This recipe is easy to do and fairly healthy. My husband helps with the chopping and you can make the Peanut Sauce early in the day and refrigerate.
¼ cup water
¼ cup smooth peanut butter
2 T soy sauce
2 T dark brown sugar
2 T Thai fish sauce
1 T rice vinegar
1 t Worcestershire sauce
½ t sesame oil
Juice of 1 lime
¼ cup dry roasted peanuts
8 oz flat Thai rice noodles
2 T avocado oil or coconut oil, divided
½ lb boneless pork chops, cut into bite-size strips
2 cloves garlic, minced
2-inch piece ginger, grated
1 red Thai chile pepper, seeded and minced (optional)
1 red bell pepper, julienned
1 large carrot, peeled and shredded
2 scallions, thinly sliced
1 small bunch cilantro, chopped
Toasted sesame seeds, for garnish
Lime wedges, for garnish
In a medium bowl or 2-cup measure, whisk together the peanut sauce ingredients and set aside.
Chop peanuts and place in a small bowl.
In a large saucepan, bring a pot of water to a boil, then turn off heat.
Add the noodles, cover with a lid and let soak for 8 to 10 minutes, stirring once.
In a wok or large skillet, heat one tablespoon of oil over medium-high heat and stir-fry the pork for 3 minutes, until lightly brown.
Add the rest of the oil and cook the garlic, ginger, chile, and bell pepper for 2 minutes.
Stir in the shredded carrot and stir-fry for 1 more minute.
Stir in drained noodles and peanut sauce and heat through.
Divide between two bowls or plates and garnish with scallions, cilantro, chopped peanuts, and sesame seeds.
Add a couple of lime wedges and serve.
Serves 2
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