Best 8 Grilled Thai Pork Noodle Bowl Recipes

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Embark on a culinary adventure with our grilled Thai pork noodle bowl, a tantalizing fusion of zesty Thai flavors and the smoky goodness of grilled pork. This delightful dish boasts a symphony of textures and tastes, from the tender, succulent pork to the springy rice noodles, all harmoniously bound together by a vibrant Thai sauce. Accompaniments like refreshing cucumber, zesty lime wedges, and a sprinkling of fragrant cilantro add layers of freshness and complexity. Elevate your meal with our three distinct sauce variations: a classic peanut sauce, a creamy coconut sauce, and a tangy tamarind sauce, each offering a unique flavor profile to complement the grilled pork and noodles. Whether you seek a bold and nutty flavor, a smooth and velvety texture, or a sweet and sour kick, these sauces will satisfy your taste buds. So, prepare to be captivated by the vibrant flavors of our grilled Thai pork noodle bowl, a dish that will transport your palate to the bustling streets of Thailand.

Let's cook with our recipes!

SPICY PORK NOODLE BOWL



Spicy Pork Noodle Bowl image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 8-ounce package thin Chinese noodles
1/4 cup plus 2 teaspoons vegetable oil
12 ounces ground pork
1 tablespoon minced peeled fresh ginger
1/4 cup low-sodium chicken broth
1/2 cup chopped bread-and-butter pickles, plus 1/4 cup brine from the jar
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup toasted sesame seeds
1 tablespoon Asian chili-garlic sauce
2 teaspoons packed light brown sugar
2 Persian cucumbers, halved lengthwise and thinly sliced
1 cup cherry or grape tomatoes, chopped

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
  • Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
  • Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.

THAI-STYLE PORK NOODLE BOWL



Thai-Style Pork Noodle Bowl image

I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 14

12 ounces refrigerated chow mein noodles
¼ cup soy sauce
1 tablespoon honey, or to taste
1 ½ teaspoons fish sauce
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 tablespoon chopped garlic
1 teaspoon ginger paste
1 (13.5 ounce) can coconut milk
1 ½ pounds boneless pork loin chops, cut into thin strips
1 cup julienned carrots
1 (8 ounce) package sugar snap peas
¼ cup chopped fresh cilantro, or to taste
½ lime, zested and juiced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
  • Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
  • Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
  • Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
  • Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

Nutrition Facts : Calories 595.4 calories, Carbohydrate 45.4 g, Cholesterol 36.1 mg, Fat 37.5 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 16.5 g, Sodium 1079.1 mg, Sugar 4.7 g

THAI PORK NOODLE BOWL



Thai Pork Noodle Bowl image

Be internationally inspired! Slice tender grilled Thai-marinated pork chops and top a bed of peanut noodles made with garlic, lime juice and soy sauce.

Provided by Food Network

Time 15m

Yield 4 Servings

Number Of Ingredients 13

4 boneless ribeye (rib) pork chops, about ¾ - to 1-inch thick
¼ cup soy sauce
¼ cup cilantro, chopped OR 1 tablespoon dried cilantro
3 cloves garlic, crushed (about 3 tablespoons)
3 tablespoons brown sugar
1 tablespoon vegetable oil
1 lime, juiced
10 ounces pasta, spaghetti, linguini or angel hair
1 lime, juiced
2 cloves garlic, finely minced
½ cup creamy peanut butter
1 cup hot water
2 tablespoons soy sauce

Steps:

  • Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
  • In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
  • Marinate the pork chops for 20 to 30 minutes.
  • Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
  • Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
  • Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
  • Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.

THAI-PORK NOODLE BOWL



Thai-Pork Noodle Bowl image

You wouldn't think that this flavorful recipe is a simple combination of spaghetti, pork and veggies. The magic is in the spicy-sweet peanut butter sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 10

1/2 lb. spaghetti, uncooked
1 Tbsp. oil
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
1 cup snow peas
1/3 cup creamy peanut butter
1/4 cup A.1. Sweet Chili Garlic Sauce
juice from 2 limes (about 1/4 cup)
4 green onions, sliced
2 Tbsp. chopped fresh cilantro

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add meat; cook 5 min. or until lightly browned, stirring frequently. Add peppers and peas; cook and stir 4 min. or until vegetables are crisp-tender and meat is done.
  • Drain spaghetti, reserving 1/4 cup cooking water. Mix reserved water, peanut butter, A.1. and lime juice until blended. Add to meat mixture in skillet; mix well. Add spaghetti; toss to evenly coat. Cook 2 min. or until heated through, stirring occasionally.
  • Top with onions and cilantro.

Nutrition Facts : Calories 540, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 36 g

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • 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.

GRILLED HOISIN PORK CHOP NOODLE BOWL



Grilled Hoisin Pork Chop Noodle Bowl image

Use just half a pound of pork to feed a family of four with this budget-friendly recipe. Grilled eggplant and green beans help bulk up the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons hoisin sauce
8 ounces boneless pork loin chops, (two to three 1/2-inch-thick chops)
Kosher salt and freshly ground black pepper
8 ounces thin rice noodles
1 Japanese eggplant, sliced 1/2-inch thick on the bias
4 ounces string beans, stem ends trimmed
2 tablespoons vegetable oil
1/4 cup fish sauce
2 tablespoons light brown sugar
4 teaspoons rice vinegar
1 teaspoon chili-garlic sauce, plus more for serving
1 cup lightly packed fresh cilantro leaves
1 cup cherry tomatoes, halved
1/4 cup chopped roasted peanuts

Steps:

  • Heat a grill pan over medium-high heat.
  • Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
  • Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
  • Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
  • Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
  • In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
  • Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.

GRILLED THAI STEAK NOODLE BOWL



Grilled Thai Steak Noodle Bowl image

Make and share this Grilled Thai Steak Noodle Bowl recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup fish sauce
1/4 cup lime juice
1/2 cup warm water
3 tablespoons sugar
1 garlic clove, minced
1 shallot, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 strip loin steak (about 12 ounces leave on fat for flavor) or 1 strip top sirloin steak (about 12 ounces leave on fat for flavor)
1 (6 ounce) package vermicelli rice noodles
4 large green leaf lettuce or 4 large red leaf lettuce leaves, separated washed and dried
1 large carrot, cut into matchsticks
1 medium cucumber, peeled seeded and sliced into thin crescents
1 bunch cilantro, stemmed
1 bunch mint, stemmed
garlic sauce, Sriracha (optional)

Steps:

  • To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes.
  • Cook noodles according to package directions.
  • Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips.
  • To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of Sriricha, if using.

Nutrition Facts : Calories 73, Fat 0.2, Sodium 1432.8, Carbohydrate 17.5, Fiber 1.2, Sugar 12.6, Protein 2

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The quality of your ingredients will directly affect the flavor of your dish. Whenever possible, use fresh vegetables, herbs, and spices.
  • Don't overcrowd the grill: When grilling the pork, make sure you don't overcrowd the grill. This will prevent the pork from cooking evenly.
  • Cook the pork to an internal temperature of 145°F: Use a meat thermometer to ensure that the pork is cooked to a safe internal temperature of 145°F.
  • Make the sauce ahead of time: The sauce for this dish can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the bowls.
  • Use a variety of toppings: The toppings for this dish are totally customizable. Feel free to use your favorite vegetables, herbs, and nuts.

Conclusion:

This grilled Thai pork noodle bowl is a flavorful and satisfying meal that's perfect for a weeknight dinner. The pork is tender and juicy, the sauce is flavorful and tangy, and the noodles are perfectly cooked. With a variety of toppings to choose from, this dish is sure to please everyone at the table.

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