Gluten-Free Spicy Pork Noodles
Part Pad Thai, part stir fry, this Gluten-Free Spicy Pork Noodles recipe is a delicious dish that is simple to make and full of flavor to spice up your week! This dish is excellent for a busy weeknight because it doesn’t take much time to put together.
To make the sauce for this recipe, I used San-J Organic 25% Less Sodium Tamari, honey, fresh lime juice, chili garlic sauce, and peanut butter (you can also use sunflower seed butter and omit the peanut topping for nut-free). Use 1-3 teaspoons of chili garlic sauce, depending on how hot you like it. I like to use the reduced sodium tamari in this recipe to better control the saltiness since pork is already a little salty on its own.
This recipe can easily be adapted with chicken, veggies only, etc.
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Gluten-Free Spicy Pork Noodles Recipe
- ½ cup smooth peanut or seed butter
- ¼ cup San-J Organic 25% Less Sodium Tamari
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1-3 teaspoons chili garlic sauce , depending on preferred heat level, plus more for serving if desired
- 16 ounces Pad Thai rice noodles
- 1 pound ground pork
- 1 cup shredded carrots
- 1½ - 2 cups gluten-free chicken broth
- 5 ounces baby spinach
- 3 large scallions , light green and white part, thinly sliced, divided
- ¼ cup dry roasted salted peanuts , chopped
- Combine the peanut butter, tamari, honey, lime juice, and chili garlic sauce in a small saucepan and heat, stirring, over medium heat until it is smooth and fully combined. Set aside.
- Bring a large pot of water to a boil and cook the noodles per the package directions. Drain, rinse with cold water, and set aside.
- Heat a large skillet over medium-high heat. Add the pork and break up with a spatula; let cook until it starts to get browned, 3-5 minutes. Remove any excess grease from the pan.
- Reduce heat to medium-low, add the carrots, peanut sauce, and 1½ cups of broth. Stir to combine. Add the cooked noodles and toss with tongs until fully coated; you may need to add more chicken broth to thin out the sauce. Add the spinach and 2 green onions and cook, tossing with tongs, until the spinach has wilted, and the noodles are fully coated with sauce.
- Divide the noodles among 4 shallow bowls and top with the remaining green onion and chopped peanuts. Serve more chili garlic sauce on the side, if desired.
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