Thai · Dinner
Crispy Noodles With Sweet Sauce (Low-Calorie)
Pan-seared pork tenderloin tossed with rice noodles in a tangy Thai tamarind-fish sauce glaze, built on minimal oil and reduced sugar rather than heavy sweetness. Finished with crispy edges, bean sprouts, scallion and crushed peanuts for texture and brightness.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
388Calories
33.2gProtein
10.4gFat
42.1gCarbs
10.8gSugar
3.1gFiber
1180mgSodium
98mgChol
2.3gSat Fat
680mgPotassium
55mgCalcium
2.8mgIron
0.7mcgVitamin B12
9mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Soak the rice noodles in warm water for 10 minutes until pliable but still firm, then drain.
2
Prep
Whisk the fish sauce, tamarind paste, brown sugar and 2 tablespoons of water together in a small bowl until the sugar dissolves.
3
Heat
Sear the pork in vegetable oil in a nonstick skillet over medium-high heat for 3 to 4 minutes, turning once, until the edges crisp and the centre is no longer pink.
4
Toss
Add the minced garlic to the skillet and sauté for 30 seconds, then add the drained noodles and sauce, tossing for 2 minutes until glossy.
5
Toss
Add the bean sprouts and sliced scallion, toss for 1 minute over medium heat until the sprouts soften slightly but stay crunchy, then stir in the lime juice and chili powder.
6
Plate
Transfer to a plate, scatter with the crushed peanuts, and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 4 oz114g dry rice noodles, soaked
- 3 tsp3 tsp fish sauce
- 3 tsp3 tsp tamarind paste
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 1 cup90g bean sprouts
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp peanuts
- 1/2 tsp1/2 tsp chili powder
- 22 lime wedge, for serving
