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Thai-Style Pork Noodle Bowl

Rated as 4.5 out of 5 Stars

"I love Thai curry, and I love noodle bowls, and this is a blend of the two. It may not be authentic but it hits the spot."
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30 m servings 595
Original recipe yields 6 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
  2. Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
  3. Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
  4. Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
  5. Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.


  • Cook's Notes:
  • You may use any assortment of protein and vegetables. I suggest mushrooms, bell peppers, carrots, and broccoli. The noodles I use are found in the refrigerated section of a local Asian market.
  • The more curry paste used, the hotter it will be. Feel free to adjust as needed.

Nutrition Facts

Per Serving: 595 calories; 37.5 45.4 22.5 36 1079 Full nutrition

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Exceptional dish. Made with rice instead of noodles. Sauce was very tasty..Now a favorite.

I added 3 red hot chillis cuz i like my ears to glow and eyeballs to sweat