This Thai Pork Stir Fry is a lovely weeknight meal. It’s one that most of the family should enjoy very much.

Thai Pork Stir Fry

There is nothing better than having a super easy recipe on hand to make on a busy weeknight. With a little chopping prep ahead of time, this meal is super easy to put together. Stir fries are great because you’re really just dirtying up one pan. 

The noodles are cooked in another pan, I suppose… but I do have a recommendation. If you’re watching your calorie intake at all, serve this stir fry over zoodles instead. Zoodles are zucchini noodles. You can sometimes find them at your market already spiraled and ready to go, but you can certainly spiral them yourself at home using an Inspiralized spiralizer.

Just before serving, scrape the stir fry into a large bowl, and quickly stir fry the zoodles to soften them up slightly. Then serve the stir fry over the zoodles. It’s such a nice, light dinner.  Or carb-it-up and use ACTUAL noodles!

Thai Pork Stir Fry

If you happen to be following Weight Watchers WW plan, this meal is perfect! You’ll find a link to the WW Points on the recipe card at the end of this post. And, you can make your points even lower by using ZOODLES! Either way it’s served, this is a delicious dinner recipe for any night of the week!

Here are a few more stir fry recipes you might enjoy:

5 from 1 vote

Thai Pork Stir Fry

Easy dinner recipe!
Prep: 30 minutes
Cook: 23 minutes
Total: 53 minutes
Servings: 4 servings
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Ingredients

MARINADE AND PORK:

PASTA and STIR FRY INGREDIENTS:

  • 8 ounces thin spaghetti, uncooked (or zucchini noodles for low carb or WW)
  • 2 teaspoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 3 cups shredded green cabbage
  • cups thinly sliced onion
  • 1 medium red bell pepper, seeded and cut into thin strips
  • 2 medium garlic cloves, minced

Instructions 

  • Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
  • Cook the spaghetti according to directions; drain.
  • While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
  • Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
  • Serve the pork mixture over spaghetti or zucchini noodles (zoodles).

Notes

  • If prepared over ZOODLES (not noodles!), this recipe's Weight Watchers Points are even lower.

Nutrition

Serving: 1serving, Calories: 501kcal, Carbohydrates: 72g, Protein: 37g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 74mg, Sodium: 763mg, Potassium: 1237mg, Fiber: 8g, Sugar: 17g, Vitamin A: 6933IU, Vitamin C: 148mg, Calcium: 111mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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2 Comments

  1. Jan says:

    5 stars
    This was THE BOMB!!!! I used leftover pork tenderloin. The lemon juice made it!!!! Make it!!!!!

  2. sabrina says:

    love the zoodles and quick recipe, great idea and Thai flavors are a nice change for me too, thank you for this recipe!