RECIPE: Thai Pork Noodle Bowl

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Thai Pork Noodle Bowl

1 pork tenderloin (1 – 1 ½ pounds)


¼ cup soy sauce

¼ cup chopped cilantro

3 cloves garlic, crushed

3 tablespoons brown sugar

1 tablespoon vegetable oil

1 lime, juice

Peanut Noodles

12 ounce box whole wheat spaghetti, linguini or angel hair pasta

1 lime, juiced

2 cloves garlic, finely minced

½ cup creamy peanut butter

1 cup hot water

2 tablespoons soy sauce


Whisk together the marinade ingredients in a bowl. Reserve about ¼ cup of the marinade in a separate container. Place the pork tenderloin in a zippered plastic bag and pour the remaining marinade over it.

Cook pasta according to package directions. Whisk together peanut noodle ingredients in a large bowl. After pasta is cooked and drained, toss the noodles with the peanut sauce. Add more soy sauce if desired.


Heat grill to medium-high or preheat oven to 425 degrees. Remove tenderloin from marinade (discard marinade) and cook until instant read thermometer inserted in center of pork reads 145 degrees, about 15 to 20 minutes. Transfer to a cutting/carving board and let rest 3-5 minutes.  Cut into thick slices and serve with peanut noodles and reserved marinade.

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