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I made this Thai-Spiced 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 noodles and pork dish I concocted was a pleasant 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 (affiliate link) 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.
With 398 calories, 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 along with Panda Express Nutrition Information.
Fresh, quick, easy, relatively healthy, and delicious, I’ll definitely be making this Thai Peanut Noodles with Pork again.
How Many Calories and WW Points in Thai Peanut Pork and Noodles?
According to my calculations, each serving has about 398 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
10 PointsPlus (Old plan)
Recipe Notes
Substitute your favorite leftover lean protein for the pork chops. Leftover chicken, turkey breast, salmon or lean beef would all work well.
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.
If you’ve made this Thai-Spiced Pork Noodles, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Thai Peanut Noodles with Pork Recipe
Equipment
Ingredients
- 2 cooked pork chops (about 6 ounces total), 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
- 3/4 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)
Instructions
- Place the pieces of pork in a small bowl (affiliate link). Add 1/2 cup of the dressing and stir to coat the meat. Set aside.
- In another small bowl (affiliate link), whisk together the remaining 1/2 cup of salad dressing, peanut butter, soy sauce and red pepper flakes until smooth. Set aside.
- In a large skillet (affiliate link), 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, before serving.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 10 PointsPlus (Old plan) Substitute your favorite leftover lean protein for the pork chops. Leftover chicken, turkey breast, salmon or lean beef would all work well. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted a lot from Gooseberry Patch Keepsake Cookbook: Treasured Heirloom Recipes from Our Family to Yours (affiliate link)
I love Asian-inspired noodle dishes, like this Thai Peanut Noodles.
More WW Friendly Asian-Inspired Recipes
- Simply delicious Easy Satay Chicken Pasta Salad with diced cooked chicken, shredded carrots, chopped red bell peppers, pasta and fresh basil tossed in a Thai-insipired vinaigrette dressing.
- Tossed in a zingy low-fat Asian vinaigrette, Quick & Easy Asian Low-Fat Slaw with Pineapple is super simple to make since it begins with packaged coleslaw mix.
- Low carb Skinny Baked Fish with Spinach and Asian Drizzle is a delicious meal that comes together in minutes.
- Fried Rice with Vegetables & Ham is the perfect way to use up leftovers and can be easily adapted with what you have on hand.
My husband & I have decided to eat healthier, and every recipe I’ve tried so far from Simple Nourished Living has been really good! Last night I made the Thai Noodles with pork and it was a hit – not only with my husband & I, but our grown kids were there and liked it, too! And we have some picky people in our family – me included! Since I didn’t have leftover pork chops, I just quickly sauteed it after marinating it in the dressing for a bit while I shredded the carrots.
Lynda W
2/7/2020
Hi Lynda, Thanks for taking the time to let me know! Glad it was a hit. ~Martha