Tuesday, April 15, 2008

Thai Noodle Bowl

Prep: 30 minutes
Yield: 4 servings

6 oz whole wheat angel hair pasta
12 oz pork tenderloin, cut into strips
2 gloves garlic, minced
1 tsp fresh ginger
1 tbs olive oil
1 medium red bell pepper, cut into strips
1 cup snow pea pods, trimmed and halved lengthwise
2 green onions, thinly sliced
1/4 cup canned coconut cream
3 Tbs lime juice
1 tbs water
1 tsp green hot-pepper sauce
1/2 tsp salt

Prepare the noodles according to package directions. Drain, set aside. In a medium bowl, toss together pork, garlic, ginger. Heat oil in 12" skillet and saute pork mixture and ginger for 4 minutes. Add snow peas and green onions, cook for another 2 minutes. Add cream of coconut, lime juice, water and pepper sauce. Stir to combine, add salt. Add noodles and toss to heat through.

2 comments:

Scurvyann (Linda) said...

hi! i just made this recipe today (similar one in parents magazine). do you find it a bit too sweet? i wondered if maybe the "cream of coconut" was meant to be "coconut milk"? i'm not much of a cook, but i thought that cream of coconut/coconut cream was more for sweet tasty cocktails!

still, it was really yummy!

i am enjoying reading through this site and am looking forward to trying out some new recipes! thanks!

Jen said...

Hi Linda, I used coconut milk. I didn't realize there was a difference between coconut cream & coconut milk. (The recipe I had said coconut cream.) Maybe that is why yours came out so sweet!