This Thai Pork Stir Fry is a lovely weeknight meal. It’s one that most of the family should enjoy very much.
There is nothing better than having a super easy recipe on hand to make on a busy weeknight. With a little chopping prep ahead of time, this meal is super easy to put together. Stir fries are great because you’re really just dirtying up one pan.
The noodles are cooked in another pan, I suppose… but I do have a recommendation. If you’re watching your calorie intake at all, serve this stir fry over zoodles instead. Zoodles are zucchini noodles. You can sometimes find them at your market already spiraled and ready to go, but you can certainly spiral them yourself at home using an Inspiralized spiralizer.
Just before serving, scrape the stir fry into a large bowl, and quickly stir fry the zoodles to soften them up slightly. Then serve the stir fry over the zoodles. It’s such a nice, light dinner. Or carb-it-up and use ACTUAL noodles!
If you’re serving this the zoodle way… and if you happen to be following Weight Watchers… this meal computes to 6 Weight Watchers points on the Freestyle plan IF YOU USE ZOODLES! If you would like the prepare the recipe as normal, the points are included at the top of this post.
Either way it is served, this is a delicious dinner recipe for any night of the week!
Thank you to Tanya from the LemonsForLulu.com blog for shooting these beautiful photos of this Thai Pork Stir Fry for me. It sure looks delicious!
Here are a few more stir fry recipes you might enjoy:
- Hoisin Pork Stir Fry
- Szechuan Chicken Stir Fry
- Garlic Chicken Stir Fry
- Asian Vegetable Stir Fry
- Stir Fry Soy Sauce Noodles
- Three Pea Stir Fry
- Easy Orange Teriyaki Pork Stir Fry
Thai Pork Stir Fry
MARINADE AND PORK:
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1½ teaspoons cornstarch
- 1½ teaspoons dark sesame oil
- 1/4 teaspoon red pepper flakes
- 1 pound lean pork tenderloin, cut into stir-fry strips
PASTA and STIR FRY INGREDIENTS:
- 8 ounces thin spaghetti, uncooked (or zucchini noodles for low carb or WW)
- 2 teaspoons vegetable oil, divided
- 4 cups broccoli florets
- 1 cup thinly sliced carrots
- 3 cups shredded green cabbage
- 1½ cups thinly sliced onion
- 1 medium red bell pepper, seeded and cut into thin strips
- 2 medium garlic cloves, minced
- Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
- Cook the spaghetti according to directions; drain.
- While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
- Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
- Serve the pork mixture over spaghetti or zucchini noodles (zoodles).
- If prepared over ZOODLES (not noodles!), this recipe computes to 6 Weight Watchers Points per serving.