My favorite dish at PF Changs, but just as good at home. You could do this with shirataki noodles in place of the Udon noodles. Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon. The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat. I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.
Pork
Pad-See-Ew
One of my favorite dishes to order in Thai restaurants, and it’s relatively easy to make at home. This is good with either rice or shirataki noodles.
Char Siu Pork
Easy slow cooker recipe from Cooking Light with tons of flavor. I serve it with steamed rice and snow peas. It makes a lot, so there will be plenty of leftovers, which are even better the next day.
Sausage and Bean Soup
I’m fairly certain that this is the first thing I learned how to cook. Since then, I’ve adapted it a bunch, used all kinds of different sausage and beans. I still make it fairly regularly and it’s still one of my favorites!
Rosemary Pork Tenderloin
Nice dinner that is good for a busy weeknight or for company. I usually serve this with some kind of rice side dish and some roasted veggies.
Om nom nom! 