Thai Peanut Pork Noodles

Boy do I have a recipe for you today!! 

No kidding, this is one of the yummiest meals I've ever made, and you know me....I LOVE to cook!

This all came about because I had made pork tenderloin with my Sous Vide earlier in the week and had some left over in the fridge. I was thinking about creative ways to use it up, and the idea for this dish was born. 

Sweetie and my daughter both loved this meal so much, and I'm really glad I remembered to take photos so I could share it with you!

Ok here's how it happened: 

I started by getting a big pot of salted water boiling for the pasta. Then I heated up my Calphalon saute pan, and added about 2 tablespoons sesame oil to the pan. 

This is the first time I have ever cooked with sesame oil, but it certainly won't be the last! Wow, what flavor that adds to the dish, and the aroma is heavenly!! 

I added two large sliced onions to the pan, and let them saute for a few minutes until they started to soften. 

Then I added a sliced red sweet pepper to the pan. 

After they sauteed for a few minutes, I melted a little butter in the center of the pan and tossed in 4 garlic cloves, minced. 

When the garlic was golden and fragrant, I gave everything a stir and added the florets of one head of broccoli. 

I put the lid on for just a few minutes so the broccoli could steam a little with the veggies, and then removed the lid and let everything saute together for about 5 minutes. 

Doesn't that look yummy? Well, I wasn't done yet!! 

I sliced some scallions and tossed them in with the veggies. Then I put the pasta on to boil. 

While the spaghetti was cooking I made the sauce....and let me tell you, the sauce is the magic in this dish!!

I sprinkled 1/2 tablespoon ground ginger on the veggies, and added 1/4 cup honey, 1/4 cup creamy peanut butter, and 1/4 cup low sodium soy sauce to the pan. Next went in 3 tablespoons of cider vinegar....because I didn't have rice vinegar. The last ingredient was a tablespoon of sweet chili sauce.

Everything got a good stir, and the house smelled heavenly! 

The last thing I added to the pan was the pork tenderloin, sliced, and some leftover cooked carrots, also sliced. 

When the pasta was done, I drained it and tossed it with 2 tablespoons of sesame oil.  I threw the contents of the pan right in on top of the pasta and gave it all a good stir. 

When I plated it, I topped it with some sliced scallions and chopped roasted peanuts. 

It's like your favorite takeout but better!! 

Sweetie and my daughter ate theirs with chopsticks, but I stuck with a good old fashioned fork. I never did master the art of chopsticks!

I could have used a shovel, I ate this so quickly. I kid you not, this recipe is a KEEPER! 

You could use chicken or pork in this, or just veggies. Any way you make it, it would be amazing! 

I hope you'll give it a try - it's the first time I've cooked Thai food, but it certainly won't be the last!

What's your favorite Thai dish?