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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


    STEP 1
    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.

    STEP 2
    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.

    STEP 3
    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.

    STEP 4
    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.

    STEP 5
    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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