Thai Style Pork over Zoodles

I am on a Thai kick lately.  Mostly because my friend and I are planning a trip to Thailand this winter…please tell us the must-sees?!  I just took a thai cooking class and realized how EASY it is to make great thai food at home.  You just have to commit to buying a few ingredients that will last forever in your pantry.  Best thing about the cuisine – it’s pretty much all gluten free.  I adapted my Thai Style Pork over zoodles to be paleo.

Place the pork in the freezer about 10 minutes to make it easier to slice. Spiralize your zucchinis. Cut the frozen pork crosswise into 1/4-inch-wide strips.

In a blender or food processor, pulse the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, honey and 1 tablespoon water in until smooth.

Heat 3 tablespoons of oil in a large skillet over high heat. Add half the cilantro mixture and cook for 1 minute. Add in the pork and cook until no longer pink, about 2 to 3 minutes. Set aside.

Add the remaining 1 tablespoon sesame oil to the skillet and add the asparagus and cook until tender about 3-5 minutes.

Add the zoodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook until heated through.    Stir in the remaining cilantro mixture to taste and top with bean sprouts.

Thai Style Pork Over Zoodles

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cook Time: 15 min

Ingredients

  • 4 thin boneless pork chops fat trimmed
  • 3 medium zucchinis spiralized
  • 1 cup cilantro (leaves and stems)
  • Juice and zest of 1 lime
  • 1 inch of fresh ginger grated
  • 2 cloves of garlic
  • 2 jalapeno peppers seeded and roughly chopped
  • 2 shallots roughly chopped
  • 3 Tbsp fish sauce
  • 2 Tbsp honey
  • 4 Tbsp sesame oil
  • 1-2 cups of asparagus cut into 1 inch pieces
  • Bean sprouts for garnish

Instructions

  1. Place the pork in the freezer about 10 minutes to make it easier to slice. Spiralize your zucchinis. Cut the frozen pork crosswise into 1/4-inch-wide strips.

  2. In a blender or food processor, pulse the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, honey and 1 tablespoon water in until smooth.

  3. Heat 3 tablespoons of oil in a large skillet over high heat. Add half the cilantro mixture and cook for 1 minute. Add in the pork and cook until no longer pink, about 2 to 3 minutes. Set aside. Add the remaining 1 tablespoon sesame oil to the skillet and add the asparagus and cook until tender about 3-5 minutes. Add the zoodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook until heated through. Stir in the remaining cilantro mixture to taste and top with bean sprouts.

Tell me what you think!