This may be the most successful dinner I have ever made. It was so good and easy to throw together. Since I currently work from 12-7, I prep everything in the morning so that way I can come home and start cooking immediately. I had no idea how this would turn out as this is the first time I've made anything remotely like this, but Joe and I both loved it. Next time I might throw a few more vegetables in, maybe some peas or green onions depending on what I have around the house.
Also, I didn't really measure anything. I was a little worried that it would turn out a little bland, and there's nothing that Joe and I like less than a bland meal, so I put in quite a bit of the Thai chili garlic sauce. That stuff is extremely potent. I may have overdone it (though Joe insists I didn't). My lips were burning by the end of the meal. Next time I will go a little easier on the chili garlic sauce for my sake.
The taste of this dish is out of this world. On your first bite, the creaminess of the peanut sauce gradually gives way to the spice of the chili garlic sauce. It's a great combination. Too bad I didn't think of it first. I got this wonderful recipe from Kristy at Cook, Eat, and Write. Major props to her.
1/2 lb ground pork (I used a whole pound.)
3 T All Natural Peanut Butter
Thai Chili Sauce (I'm not sure if this is different from what I used. Mine was Srircha sauce, the red paste with flecks of pepper in it that comes with the green cap.)
1/2 box linguine (I used whole wheat spaghetti.)
1 red bell pepper
1/2 medium onion (I used a red onion because I needed to use it up.)
3 garlic cloves
frozen peas (I omitted because I ate the rest of my frozen peas in my guilty-pleasure macaroni and cheese the night before.)
2/3 cup pasta water
for spice: crushed red pepper and red curry powder (Mine certainly did not need any additional spice help.)
Brown the ground pork in a large wok or saute pan. Thinly slice the onion and bell pepper and mince the garlic. Add to pork. After the vegetables have been combined and cooked, add some shakes of soy, 3 spoonfuls of the peanut butter, and about 1/4 cup Thai chili sauce. Mix to melt and combine peanut butter. After noodles have cooked, reserve some of the liquid to add to the pork mixture to make it saucy. Toss noodles with pork mixture and serve.
I really like that this dish is so versatile. You could substitute any long, thin noodle or even ground turkey for the pork. I also like that I can throw in any sort of vegetable I'm feeling. If guests were coming over, you could top it with some crushed peanuts, scallions, and lime or throw in some bean sprouts. The possibilities are endless!