These spicy pork peanut noodles combine crispy ground pork (or turkey), a creamy peanut sauce, and fresh spinach for an easy, memorable weeknight dinner. Topped with scallions and crunchy peanuts, the slippery rice noodles make a satisfying one-pan meal you’ll want to repeat. (Step-by-step VIDEO below.)
Best pork noodles
These pork peanut noodles are one of my go-to comfort dinners. Ground pork is cooked until browned and crisp, then tossed with a punchy peanut sauce and tender rice noodles. The contrast of caramelized meat, rich sauce, and crunchy toppings is irresistible. For a vegetarian alternative, try a cold peanut noodle salad.
Ingredients:
The Asian-inspired peanut sauce relies on pantry staples and stores well, so most of these items are likely already on hand:
- Peanut butter: Use any natural creamy peanut butter; unsweetened is preferred.
- Tamari or soy sauce: Adds savory umami.
- Maple syrup or honey: A touch of sweetness; brown sugar works too.
- Fresh lime juice: Brightens and balances the richness.
- Ginger: Fresh grated ginger gives a gentle warmth.
- Sambal oelek or sriracha: Adjust for desired heat.
- Chinese five-spice powder: Adds depth and warm aromatics.
How to make the peanut sauce
Blend the peanut sauce ingredients in a mini food processor or high-speed blender until smooth and creamy. The sauce will taste intense on its own but thins when combined with chicken broth during cooking. Make it up to two days ahead for convenience.
How to make pork noodles
- Cook rice noodles according to package directions in a large pot, then rinse under cold water and drain.
- While the noodles cook, heat oil in a large (12-inch) skillet over high heat. Add ground pork, season with salt and pepper, break it up, and let it cook undisturbed until browned and crispy in spots. Drain excess fat.
- Add garlic (optional) and cook briefly, then add spinach and toss until wilted.
- Stir in the peanut sauce and chicken broth, then add the cooked noodles and bring to a simmer. Toss until the sauce thickens and evenly coats the noodles, adding extra broth if needed.
- Finish with sliced scallions and extra sriracha or sambal to taste. Garnish with chopped peanuts for crunch.
How to serve
Serve the noodles hot, garnished with sliced scallions, chopped peanuts, and extra chili paste for drizzling. Chopsticks are optional but fun for slurping.
Tips for success
- Use a mini food processor or high-speed blender to make a smooth peanut sauce.
- The sauce is concentrated before cooking—don’t be alarmed if it tastes strong; it mellows when thinned with broth.
- A 12-inch skillet keeps everything comfortable when you combine noodles, sauce, and pork.
- Ground turkey can be used instead of pork for a leaner option.
- The brand of rice noodles affects texture and liquid needs. Some brands require more broth; adjust as you cook.
- If you’re sensitive to garlic, omit it—the dish remains flavorful.
- For a vegetarian meal, substitute tofu or try a cold peanut soba noodle salad.
FAQs
These noodles combine ground pork, rice noodles, baby spinach, chicken broth, and a thick, creamy peanut sauce.
Pad Thai–style rice noodles work well. Look for straight noodles that hold their shape for the best texture.
This dish is a complete meal on its own, but it also pairs nicely with fresh appetizers or simple vegetable sides if you want more variety.
*Some links referenced in the original post were affiliate links. The recipe and instructions above describe the dish and how to prepare it.
Other recipes you might like:
- Slow Cooker Pork Carnitas
- Easy Stir-Fry
- Vietnamese Rice Flour Crepes (gluten-free)
- Healthy Asian Lettuce Wraps
- Peanut Noodle Salad
Watch the video!
Get the recipe
Spicy Peanut Pork Noodles (Gluten free)
Servings: 4 | Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Equipment
- 12-inch pan
Ingredients
Peanut Sauce
- 1/2 cup natural peanut butter
- 1/4 cup tamari or soy sauce
- 3 tablespoons maple syrup or honey
- 2 tablespoons fresh lime juice
- 1 teaspoon grated ginger
- 1 teaspoon sambal oelek or sriracha, plus more for serving
- 1/2 teaspoon Chinese five-spice powder
- Salt and freshly ground black pepper
Noodles
- 16 ounces (2 packages) Lotus-style Pad Thai rice noodles, OR 8 ounces (1 box) Annie Chun’s or Thai Kitchen Pad Thai rice noodles
Crispy Pork and Spinach
- 1 tablespoon neutral vegetable oil
- 1 pound ground pork (or dark meat ground turkey)
- Salt and freshly ground black pepper
- 2 garlic cloves, chopped (optional)
- 5 ounces baby spinach
- 1 1/2 cups low-sodium chicken broth, plus more as needed
- 2 large scallions, thinly sliced, plus more for serving
- Chopped peanuts (optional)
Instructions
Make the peanut sauce
- Fill a large pot with water and bring to a boil for the noodles. While waiting, combine peanut sauce ingredients in a mini food processor or blender and blend until smooth. The sauce will taste strong before thinning; refrigerate up to 2 days if making ahead.
Cook the noodles
- Cook the rice noodles in the boiling water following package directions. Drain and rinse under cold water.
Cook the pork and spinach
- Heat oil in a 12-inch pan over high heat until shimmering. Add pork, season with salt and pepper, break it up, and let it brown and crisp in spots, about 3–5 minutes. Tilt the pan and spoon off excess fat.
- Add garlic if using and cook 30 seconds. Add spinach and toss until wilted.
Finish and serve
- Reduce heat to medium-low. Stir in chicken broth and peanut sauce, then add cooked noodles. Cook, tossing, until the sauce bubbles and coats the noodles, 1–2 minutes. Add more broth if the pan seems dry.
- Stir in scallions, season to taste, divide into bowls, and garnish with additional scallions and chopped peanuts. Serve with sambal oelek or sriracha for drizzling.
Notes
- Use a mini food processor or high-speed blender for the smoothest sauce.
- The concentrated sauce mellows when combined with broth—this is intentional.
- A larger pan helps when combining all ingredients at the end.
- Choose your noodle brand carefully; different brands absorb liquid differently.
- For a vegetarian variation, substitute tofu or try a cold peanut soba noodle salad.