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Prep Time
2 Hours
Cook Time
30 Min
Spice Level
2 of 5



1 ½ lb thin cut, bone in pork chop

1-2 bottles of Pretty Thai® Pat Thai Sauce (must be enough to cover the pork chops)

2 tbsp ginger, peeled and minced

2 tbsp garlic, minced

1 tsp Pretty Thai® Thai Chili Powder

8 oz dry vermicelli rice noodles

2 tbsp rice wine vinegar

1 cup carrots, julienned

¼ cup red radish, thinly sliced

1 bunch cilantro, roughly chopped

1 lime, quartered

¼ cup ground peanuts, dry roasted and unsalted


Place the pork chops in a large container and coat them with the minced ginger, garlic, and Pretty Thai® Thai Chili Powder. Next, cover the coated pork chops with the Pretty Thai® Pat Thai Sauce. Let them marinate for 2 hours in the fridge.

Remove the pork chops from the marinade and reserve the liquid into a 2-quart saucepot. Reduce the marinade over medium-high heat for a minimum of 5 minutes, looking for very large bubbles before removing. Watch the sauce carefully to ensure it doesn't boil over.  The sauce will still appear to be thin, but it will have a nice consistency that sticks to a spoon (nappe).  Place the sauce into a container that will hold the heat and refrigerate. Once the sauce is cooled it will thicken up substantially.

Next, grill the pork chops, reaching an internal temperature of 145 to 150˚F. Remove from the grill and let rest for 10-15 minutes.

While the pork chops are resting, prepare the remaining ingredients. Remove the noodles from the bag and put them into a large bowl that can withstand boiling water. Bring 2 quarts of water to a boil and pour over the noodles.  Let the noodles soak for 5 minutes. Strain the noodles thoroughly and toss them back into the original bowl, making sure it is dry.  Add the rice wine vinegar to the hot noodles and combine.

To plate, place the noodles on the bottom of the plate. Cut the pork chops into thin strips and place on top of the noodles. Place ¼ cup of carrots on each plate along with a few slices of radish and a handful of cilantro. Drizzle with the sauce, and garnish with the peanuts and squeeze a lime wedge on top before eating. Enjoy.  

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