Are you ready for a 30-minute noodle dish that will transport your taste buds straight to the bustling, vibrant street markets of Thailand? Imagine tender strips of savory pork and crisp green beans tossed with chewy rice noodles in a sauce that is bursting with the fresh flavors of cilantro, lime, ginger, and chili. This incredible recipe for Thai Pork and Noodles is the ultimate answer for a fast, fresh, and flavor-packed weeknight meal.
This isn’t your average stir-fry. The secret to this dish is a homemade, intensely aromatic, and vibrant green paste that comes together in seconds in your food processor. We use this magic paste twice: once to build a deep, cooked flavor base, and again at the end as a fresh finishing sauce. It’s a brilliant technique that creates a dish with unparalleled depth and brightness.
Table of Contents
Table of Contents
Recipe Overview: A Flavor-Packed Weeknight Win
What makes this Thai Pork and Noodles recipe so special is its incredible, authentic flavor that is achieved with remarkable speed. The homemade cilantro-lime paste is the star of the show, providing a complex balance of salty, sweet, sour, spicy, and herbaceous notes. Paired with satisfyingly chewy wide rice noodles and tender, quick-cooking pork, this is a complete one-pan meal that proves you can have a “better-than-takeout” dinner any night of the week.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Thai Noodle Dish
This recipe uses a handful of fresh, powerful ingredients to create its signature vibrant flavor.
- The Fresh Cilantro-Lime Paste: This is the heart and soul of the dish, and what sets it apart. Unlike store-bought curry pastes, this fresh, bright green paste provides an unparalleled burst of lively flavor. It’s a quick blend of:
- Fresh Cilantro (leaves and stems!): The stems are packed with even more flavor than the leaves, so use them!
- Lime Zest and Juice: Provides a one-two punch of fragrant citrus oil and bright, sour acidity.
- Ginger, Garlic, Shallots, and Jalapeños: The aromatic and spicy foundation.
- Wide Thai Rice Noodles: These are flat, satisfyingly chewy noodles made from rice flour. The secret to their perfect texture is to soak them in very hot water, not boil them. This makes them perfectly tender and pliable, ready to absorb the delicious sauce without becoming mushy or broken.
- Thin Boneless Pork Chops: A lean and quick-cooking protein that is perfect for stir-frying. We’ll show you a simple trick that makes slicing the pork into paper-thin, tender strips incredibly easy.
- Fish Sauce & Brown Sugar: This is the essential balancing duo in so much of Southeast Asian cooking. Fish sauce provides the deep, savory, umami backbone of the dish, while the light brown sugar adds just enough sweetness to round out all the spicy and sour flavors.
Step-by-Step to the Perfect Noodle Stir-Fry
A great stir-fry moves incredibly fast. The key to a stress-free experience is to have all your ingredients prepped and ready to go before you even turn on the heat. This is the professional secret known as “mise en place.”
Step 1: Prep the Pork and Soak the Noodles
First, place the 1 pound of pork chops in the freezer for about 10-15 minutes.
Pro Tip: This is a fantastic chef’s trick! Briefly freezing the pork firms up the meat just enough, making it significantly easier to slice into the very thin, uniform strips that are perfect for a quick-cooking stir-fry.
While the pork is chilling, prepare the noodles. Place the 8 ounces of wide Thai rice noodles in a large bowl and cover them completely with very hot (but not boiling) water from your tap or a kettle. Let the noodles soak until they are just tender but still have a slight bite, about 10 minutes. Drain them well, then use kitchen scissors to snip the noodles into shorter, more manageable lengths.
Once the pork has chilled, use a sharp knife to slice it crosswise into thin, 1/4-inch-wide strips.
Step 2: Make the Vibrant Cilantro-Lime Paste
In the bowl of a food processor, combine the entire cup of fresh cilantro (both leaves and tender stems), the finely grated lime zest and juice, the sliced ginger, the smashed garlic cloves, the chopped red jalapeños, the roughly chopped shallots, the fish sauce, the packed light brown sugar, and 1 tablespoon of water.
Process the mixture until it is a smooth, vibrant green paste. You may need to stop and scrape down the sides of the processor bowl a few times to ensure everything is well blended.
Step 3: Stir-Fry the Pork
Heat 3 tablespoons of the peanut oil in a large skillet or wok over high heat until it is very hot and shimmering.
Add half of the fresh cilantro-lime paste to the hot oil and stir-fry for 1 minute until it is incredibly fragrant. This step “blooms” the aromatics and creates a deep flavor base.
Add the sliced pork to the skillet and stir-fry, tossing constantly, until the pork is no longer pink and is cooked through, about 2 to 3 minutes. Use a slotted spoon to transfer the cooked pork to a plate, leaving the flavorful oil in the skillet.
Step 4: Stir-Fry the Green Beans
Add the remaining 1 tablespoon of peanut oil to the skillet. Add the green beans and stir-fry until they are bright green and tender-crisp, about 4 to 5 minutes.
Step 5: Toss Everything Together and Serve
Return the cooked pork to the skillet with the green beans. Add the drained and snipped rice noodles.
Add 2 tablespoons of the remaining fresh cilantro-lime mixture to the skillet. Cook, tossing everything together with tongs, until the noodles and pork are heated through and everything is coated in the sauce, about 2 minutes.
Turn off the heat. Stir in the remaining fresh cilantro mixture, or as much as you like, to taste. The final addition of the uncooked paste adds a huge burst of fresh, bright flavor.
Serve immediately.
Fresh & Easy 30-Minute Thai Pork and Noodles
A vibrant and spicy Thai-inspired stir-fry dish featuring thin strips of pork, wide rice noodles, and crisp green beans. A flavorful paste is made in a food processor with fresh cilantro, lime, ginger, garlic, and jalapeños. This paste is used to stir-fry the pork, which is then tossed with the softened noodles and green beans. The dish is finished with more of the fresh cilantro paste for a bright, aromatic kick.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 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
Instructions
- Place the pork in the freezer for about 10 minutes to firm it up for easier slicing.
- While the pork is chilling, place the rice noodles in a large bowl and cover with very hot water. Let them soak for about 10 minutes until just tender, then drain and snip them into shorter lengths with scissors.
- Cut the chilled pork crosswise into 1/4-inch-wide strips.
- Make the Cilantro Paste: In a food processor, puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar, and 1 tablespoon of water until smooth, scraping down the sides as needed.
- Stir-Fry the Dish: Heat 3 tablespoons of peanut oil in a large skillet or wok over high heat. Add half of the cilantro mixture and stir-fry for 1 minute until fragrant.
- Add the pork strips and stir-fry for 2 to 3 minutes, until no longer pink. Use a slotted spoon to transfer the cooked pork to a plate.
- Add the remaining 1 tablespoon of peanut oil to the skillet. Add the green beans and stir-fry for 4 to 5 minutes, until tender-crisp.
- Return the pork to the skillet along with the drained noodles and 2 tablespoons of the remaining fresh cilantro mixture. Cook, tossing with tongs, for about 2 minutes until everything is heated through.
- Stir in more of the remaining cilantro mixture to taste, and serve immediately.
Notes
- Placing the pork in the freezer briefly is a great trick that makes it much easier to slice thinly and evenly.
- Soaking the rice noodles in hot water, rather than boiling them, prevents them from becoming mushy in the final stir-fry.
- The cilantro paste is used in two stages: half is cooked to create a flavor base, and the other half is stirred in at the end for a fresh, vibrant finish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 600-700
- Sugar: 15-20 g
- Sodium: 1000-1300 mg
- Fat: 25-35 g
- Saturated Fat: 5-8 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 4-6 g
- Protein: 30-35 g
- Cholesterol: 80-100 mg
Serving Your Thai Pork and Noodles
This is a perfect one-bowl meal. Divide the hot noodle stir-fry among shallow bowls. For extra freshness, color, and texture, you can garnish each serving with:
- A sprinkle of chopped roasted peanuts or cashews
- More fresh cilantro leaves
- Extra lime wedges for squeezing
Storage and Make-Ahead Tips
Like most stir-fried noodle dishes, this recipe is at its absolute best when enjoyed fresh from the skillet.
- Make-Ahead: The most helpful make-ahead component is the fresh cilantro-lime paste. You can make it up to 2 days in advance and store it in an airtight container in the refrigerator. Having the paste ready makes the final stir-fry come together in about 15 minutes.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will continue to absorb the sauce as they sit.
- Reheating: Reheat the noodle dish gently in a skillet over medium-low heat with a splash of water to loosen the noodles and sauce. You can also reheat it in the microwave.
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Creative Recipe Variations
This delicious and fresh recipe is a wonderful template for other proteins and vegetables.
- Use a Different Protein: This recipe is fantastic with other quick-cooking proteins. Try it with thinly sliced chicken breast, flank steak, or a pound of peeled and deveined shrimp (just stir-fry the shrimp for 2-3 minutes until pink).
- Add More Vegetables: Feel free to clean out your crisper drawer! This stir-fry would be delicious with other vegetables like thinly sliced red bell peppers, onions, shredded carrots, or snow peas. Add them to the skillet with the green beans.
- Make It with a Different Noodle: If you can’t find wide Thai rice noodles, this dish is also wonderful with thin rice vermicelli, Pad Thai-style noodles, or even a long pasta like linguine or fettuccine.
Enjoy Your Fresh, Fast, and Flavorful Meal!
You’ve just created a vibrant, delicious, and satisfying meal that is faster, fresher, and healthier than any takeout you could order. This Thai Pork and Noodles dish is packed with an exciting balance of flavors and textures that will make your taste buds dance. It’s a perfect example of how a few smart techniques can turn simple, fresh ingredients into an extraordinary weeknight dinner.
We hope this becomes your new go-to recipe for a quick and incredibly flavorful meal!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good noodle dish!
Frequently Asked Questions (FAQs)
Q1: How do I keep my rice noodles from getting sticky and clumpy?
The key to perfect rice noodles is to soak, don’t boil, and then to work quickly. Soaking them in very hot water makes them pliable without overcooking them. After draining, you can toss them with a tiny bit of oil to prevent sticking if you aren’t using them immediately. When you add them to the hot skillet with the sauce, use tongs to toss them vigorously to separate the strands.
Q2: Is there a substitute for fish sauce for a vegetarian or vegan version?
Fish sauce provides a unique, savory umami flavor. For a vegetarian or vegan version, you can substitute it with a high-quality, light soy sauce or tamari. To add more depth, you could also add a teaspoon of mushroom powder or a splash of liquid aminos.
Q3: How can I control the spice level of this dish?
You are in complete control of the heat! The spice comes from the red jalapeño peppers. The recipe calls for seeding them, which removes most of the heat. For a milder dish, use only one jalapeño. For a much spicier dish, leave some or all of the seeds and membranes in when you chop the peppers.
Q4: Is it okay to use both the cilantro leaves and stems?
Yes, it is more than okay—it’s highly recommended! In many cuisines, especially Thai and Mexican, the tender stems of the cilantro plant are used because they are packed with even more aromatic flavor than the leaves. Just be sure to trim off any tough, thick lower parts of the stems.
Q5: Why do you add some of the cilantro paste raw at the end?
This is a classic technique for building layers of flavor. Cooking the first half of the paste in hot oil deepens and melds the flavors of the garlic, ginger, and shallots, creating a savory, cooked base. Stirring in the remaining raw paste at the very end adds a huge, bright, fresh, and uncooked burst of cilantro, lime, and chili flavor that makes the whole dish taste incredibly vibrant and alive.