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Thai Pork Zoodles with Peanut Sauce

Thai Pork Zoodles with Peanut Sauce

Author: Heidi Boortz
Servings : 4


  • 1 1/2 Tbsp sesame oil divided
  • 1 piece fresh ginger minced, 1 inch
  • 1 Tbsp bottled minced garlic
  • 1 cup vegetable broth no sugar listed in ingredients
  • 1/2 cup natural peanut butter
  • 1/4 cup Bragg Liquid Aminos
  • 3 Tbsp rice wine vinegar
  • 1/2 tsp crushed red pepper
  • 1 lb pork tenderloin cut against the grain into 2 inch strips
  • 2 zucchini spiral cut into noodles, or shredded
  • 2 carrot large, spiral cut into noodles, or shredded
  • 1 red bell pepper cut into thin strips
  • 1/3 cup bean sprouts
  • 1/4 cup cilantro chopped
  • 5 green onion thinly sliced


  • Heat 1/2 Tbsp. sesame oil in a large skillet. Add ginger and garlic. Sauté 30 seconds.
  • Add broth, peanut butter, liquid aminos, vinegar, and red pepper flakes. Stir until smooth. Cook 7 minutes, stirring occasionally. Remove from pan. Set aside.
  • In same pan, heat remaining oil. Add pork. Cook 4 minutes or until pork is cooked through. Remove pork.
  • Add zucchini, bell pepper and carrots. Sauté 2 minutes.
  • Combine pork, vegetable noodles, and sauce in a large bowl. Stir well. Divide mixture evenly among 4 bowls. Top with bean sprouts, cilantro, and green onions.
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