Gluten-Free Spicy Pork Noodles
Published May 25, 2022
This post contains affiliate links. Please see our disclosure policy.
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.
Get more gluten-free quick and easy recipes.
Gluten-Free Spicy Pork Noodles Recipe
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
