A delightful dish combining tender pork, creamy peanut sauce, and rice noodles for a flavorful meal.
Place the rice noodles in a large bowl and cover with boiling water. Let them sit for about 10 minutes until softened.
Stir the noodles occasionally to prevent them from sticking together.
Slice the pork tenderloin into thin strips and season with salt and pepper.
Cut the pork against the grain for more tender pieces.
Heat oil in a non-stick skillet over medium-high heat and cook the pork until browned, about 4 minutes. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, sauté the red bell pepper and green onions for about 4 minutes until tender-crisp. Remove and set aside.
Keep the vegetables slightly crisp for a better texture.
Whisk together the peanut butter, soy sauce, chili paste, garlic, and rice vinegar in a bowl. Pour the mixture into the skillet and bring to a boil.
Adjust the chili paste to your preferred spice level.
Return the pork and vegetables to the skillet, mixing them with the sauce. Drain the noodles and add them to the skillet, tossing to coat evenly.
Ensure the noodles are well coated with the sauce for maximum flavor.
Serve the dish hot, garnished with roasted peanuts.
For extra crunch, lightly crush the peanuts before sprinkling.
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