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 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.
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. ¾ teaspoon was just about right for us.
How Many Calories and WW Points in this Thai Pork and Noodles?
According to my calculations, each serving has about 398 calories and:
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
10 *PointsPlus (Old plan)
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
- 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
- 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, before serving.
Source: Adapted a lot from Gooseberry Patch Keepsake Cookbook: Treasured Heirloom Recipes from Our Family to Yours
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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:
- Easy Satay Chicken Pasta Salad
- Quick & Easy Asian Low-Fat Slaw with Pineapple
- Skinny Baked Fish with Spinach and Asian Drizzle
- Fried Rice with Vegetables & Ham
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