Pork in Thai Peanut Sauce
A dish I threw together using what we had on 1/25/2007. Not authentic Thai, but it is good in a pinch."Made again 4/2/07: Used the sliced white part of green onion and some pimiento in w/ the chicken mixture. Used the green part as only a garnish (not folded in) and topped with carrot slivers sauteed in terriyaki sauce. This is paired nicely w/ simple sesame noodles (bigoven recipe # 161106) and your favorite egg or spring roll." - swibirun
Yield: 4 Servings Ready in 45 minutes
favorite of 70 people 36 people want to try
Verified by SunnyJF
|1 Pork tenderloin|
|2/3 cupPeanut butter; chunky style|
|1 1/2 tablespoonsSoy sauce|
|1 1/2 tablespoonsCider vinegar|
|1 1/2 tablespoonsSugar|
|1/4 cupRice vinegar|
|2 tablespoonsSesame oil|
|Red pepper; ground, to taste|
|2 Green onions; sliced on a bias, green part only|
|8 ounceFettucini; cooked to directions|
Pork in Thai Peanut Sauce Preparation
Combine peanut butter, rice vinegar, red pepper, and oil in a bowl. Mix water, soy sauce, cider vinegar,and sugar then add to peanut butter mixture and mix well.
Cut the pork tenderloin into 3 inch length pieces. Then slice those pieces lengthwise into about 1/3" thick slices (so they end up the size of thick french fries). Place the meat into the peanut sauce and set aside.
Heat about 2 TB of oil in a hot wok (I like to use a mix of sesame and vegetable oil). Add meat strips and cook over high heat, folding the meat frequently. If sauce starts sticking to the wok, keep it scraped with a wood spoon before it starts to burn. Cook the meat until done, which should be about 5 minutes.
If the sauce is too thick, add a 1/4 cup of chicken broth mixed with 2 TB of teriyaki sauce.
Fold in green onions and noodles (feel free to add some extra peanut pieces or cashews).
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