I made this Thai Peanut Noodles with Pork recently for dinner. It was a huge hit. I love when that happens. Especially since my main goal was to use up two leftover boneless pork chops that were sitting in the fridge. Everyone loving the Thai peanut noodles with pork dish I concocted was a bonus.
The first thing I thought of for using up the leftover pork was was fried rice. Then a recipe for Thai Peanut noodles with shrimp in the Gooseberry Patch Keepsake Cookbook: Treasured Heirloom Recipes from Our Family to Yours caught my eye. I had to make several changes besides substituting cooked pork for the shrimp. But it provided the inspiration I needed to come up with my own version of Thai Peanut Noodles with pork.
With 398 calories and *10 PointsPlus, this is a lot lower in fat and calories than the take-out noodle dishes we often order. See for yourself. Here’s a link to Pei Wei’s Nutritional Information.
Fresh, quick, easy, relatively healthy, and delicious, I’ll definitely be making this Thai Peanut Noodles with Pork again. You can adjust the heat of this dish to suit your tastes by using more or less red pepper flakes. 3/4 teaspoon was just about right for us.
- 2 cooked pork chops, sliced into thin bite size pieces
- 1 cup Light Asian dressing (I used newman’s own low fat sesame ginger)
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- ¾ teaspoon red pepper flakes (or to taste)
- 2 carrots, peeled and shredded
- 1 red bell pepper, cut into thin strips
- 1 cup chopped green onions
- 1 tablespoon canola oil
- 8 ounces angel hair pasta, cooked according to package directions and drained
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons chopped peanuts, optional
- Place the pieces of pork in a small bowl. Add ½ cup of the dressing and stir to coat the meat. Set aside.
- In another small bowl, whisk together the remaining ½ cup of salad dressing, peanut butter, soy sauce and red pepper flakes until smooth. Set aside.
- In a large skillet, cook the carrot, green onions and red pepper in the oil about 5 minutes until the vegetables begin to soften. Add the pork and cook, stirring occassionally until heated through. In a large serving bowl, toss together the angel hair, pork mixture, and peanut sauce until everything is well combined. Sprinkle with the cilantro and if desired, peanuts.
*The PointsPlus® values for these products and/or recipes were calculated by Simple Nourished Living and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
Source: Adapted a lot from Gooseberry Patch Keepsake Cookbook: Treasured Heirloom Recipes from Our Family to Yours
I love Asian-inspired noodle dishes, like this Thai Peanut Noodles. Here are a few more Weight Watchers Friendly Asian-inspired recipes you might like: