Thai Pork and Noodles

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min


1 pound thin boneless pork chops, fat trimmed

8 ounces wide Thai rice noodles

1 cup fresh cilantro (leaves and stems)

Finely grated zest and juice of 1 lime

2 slices peeled ginger

2 cloves garlic, smashed

3 red jalapeno peppers, seeded and roughly chopped

2 shallots, roughly chopped

3 tablespoons fish sauce

2 tablespoons packed light brown sugar

4 tablespoons peanut oil

1/4 pound green beans, split lengthwise and cut into pieces


  1. Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  2. Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  3. Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


55 Reviews


I’ve tried this several times and made a few adjustments that worked for us. Don’t use thin pork chops! They have no fat and are very dry once cooked. I bought a pork loin, sliced it and marinated before cooking. What a difference! The meat was very tender and flavorful. The sauce is great but I always double or triple the recipe. I also substituted red peppers for jalapeño. I cooked them separately with the green beans and shallots and added them at the end for added texture. Finally, the rice noodles were a fail for us. They soaked up all of the sauce and made the dish very dry. I tried ramen this time and enjoyed the dish so much more. 

See All Reviews