Thai Pork & Tomato Gravy Noodles
This Thai Pork & Tomato Gravy Noodles is an easy to make one wok wonder that’s incredibly comforting and warming! Marinated ground pork and Asian greens get cooked in a luscious flavor-packed tomato and onion gravy and is served over a bed of chewy fresh rice noodles! It’s ready to go in under 30 minutes and customizable with your choice of protein.
Tummy warming, soul comforting, super cozy plate of Thai Pork & Tomato Gravy Noodles!
This homestyle cooked Thai noodles dish is unlikely to be found on a Thai restaurant menu. But it’s a favorite around here, especially on cold or rainy days. It’s similar to my Rad Na Gai (Thai Gravy Noodles with Chicken) and equally as delicious. But I absolutely love the addition of tomatoes and fragrant Thai sweet basil in this version of Thai gravy noodles. ❤️
There’s nothing quite like whipping up a plate of these savory, spicy, garlicky noodles with a tomato and onion gravy, and then just curling up on the couch in your PJs for some Netflix time.
While I’ve used ground pork here, ground chicken, beef, turkey, tofu, or even a plant-based ground meat alternative would taste great. The one thing I do encourage you to find and use is fresh flat wide rice noodles. Dried rice noodles simply won’t have the same irresistible chewy texture.
However, don’t let that deter you from making this dish. Use dried noodles if you absolutely have to, or serve the mouthwatering gravy over a bed of rice instead! 😊
Source notes: This recipe was adapted from the one and only, Queen of Thai cooking, Marion Grasby from Marion’s Kitchen. I’ve tweaked her recipe slightly to create my own spicy, garlicky, and hug-in-a-plate version of Thai Pork & Tomato Gravy Noodles.
Why This Recipe Works
- It’s quick and easy to make in one wok (hurrah for less cleanup! 🎉) on any given weeknight, and ready in under 30 minutes.
- Using a mortar & pestle to pound the garlic and chilies releases their natural oils, and makes them more flavorful.
- The tomato gravy is not too sour or sweet. It’s perfectly balanced with a hint of sweetness from sweet dark soy sauce and salty umami notes from fish sauce.
- You can customize it with your choice of protein and Asian greens, and also make it vegetarian or gluten-free too.
- It’s super cozy and comforting, and guaranteed to warm up your insides on a chilly or rainy day!
- Fresh Flat Wide Rice Noodles: These have a wonderful chewy texture and can be found in either the refrigerator section of an Asian supermarket or specialty noodles store. You can purchase them as rice noodle sheets and then cut your own noodle strands from them like I did here. Or buy the pre-cut variety like the one I’ve used in my Chicken Chow Fun. If you can’t find them, have a go at making your own fresh wide rice noodles at home. (If you absolutely must substitute with dried wide rice noodles, see the ‘Notes’ section of the recipe card below for preparation tips.)
- Sweet Dark Soy Sauce: This is thicker than your average light soy sauce, and used for color. You can use kecap manis if you can’t find a Thai sweet dark soy sauce. This will be used to help the noodles char in the wok because of the sugar in it. We’ll also be adding it to the sauce for the tomato gravy to flavor and give it color.
- Marinated Pork: I used ground pork here and marinated it with oyster sauce, white pepper, and sesame oil. You can swap for ground beef, chicken, turkey, or a plant-based meat alternative such as OmniPork or Beyond Beef. All would taste equally as delicious!
- Yellow Onion: You can also use 3-4 Asian red shallots instead if you happen to have some on hand.
- Tomatoes: Just some regular red garden tomatoes.
- Chilies: I used fresh Bird’s Eye red and green chilies, as well as some FIERY hot tiny Thai Prik Kee Nu Green Chilies. Don’t be fooled by the latter’s small size. They pack a HUGE punch and should be used with caution. If you’re not big on heat, you can make this dish milder by using less chilies to taste, or omitting them completely.
- Chicken Broth: I used an Asian style clear chicken broth, but any homemade or store-bought chicken broth is fine to use. If you’re using a low sodium chicken broth or water instead, season to taste by adding more fish sauce or kosher salt.
- Chinese Broccoli: Also known as ‘gai lan’. Look for it at an Asian supermarket. Or use any other type of Asian greens such as baby bok choy, choy sum, etc. In a pinch, you can use broccolini as it would be the closest in terms of texture and flavor to Chinese broccoli.
- Thai Sweet Basil Leaves: Known as ‘horapa’ in Thai. These have a unique sweet fragrance and add incredible flavors to Thai curries like Panang Chicken Curry and Easy Thai Green Chicken Curry, stir-fries like this Thai Eggplant Stir-fry, and this pork and tomato gravy noodles! Look for them at a Thai grocery store or Asian supermarket. Substitute with regular Italian basil if unavailable.
- Corn Starch Slurry: To help thicken our tomato sauce and turn it into a luscious gravy! I played around with the corn starch to water ratio a few times before I got the gravy consistency I liked – not too thick and lumpy or excessively watery. But if you prefer a thicker gravy consistency, add a little more corn starch to the water.
- Canola Oil: Or use any neutral flavored cooking oil with a high smoke point (i.e: vegetable oil, peanut oil, grapeseed oil, etc.)
- Fish Sauce: For salty umami notes to season the broth. Look for it at an Asian supermarket or Asian aisle of a regular supermarket. Light soy sauce may be substituted in a pinch, but there’s honestly nothing quite like fish sauce.
- Oyster Sauce: This has a salty-sweet flavor profile and doesn’t taste strongly of oysters. It’s thick and viscous in texture. Find it at an Asian supermarket, or in the Asian aisle of a well-stocked regular supermarket.
Full ingredient list and amounts are in the recipe card below.
How to Make Thai Pork & Tomato Gravy Noodles
1. Char the noodles. Heat oil over high heat in a large nonstick wok or heavy bottomed deep skillet. Add the rice noodles and spread them out in the wok. Allow to sear for a few seconds, then toss and allow to sear again. Then add the sweet dark soy sauce, and stir-fry until the noodles start to char around the edges. Transfer to two serving plates.
2. Stir-fry onion, garlic and chilies. Add the remainder oil to the wok and stir-fry the onion until starting to soften. Then add and the smashed garlic and chilies and stir-fry for a few more seconds until fragrant.
3. Cook the pork. Add the marinated ground pork and cook for a few minutes, breaking up the clumps with your spatula, until the almost cooked through.
4. Add the veggies. Add the tomatoes and cook for a few minutes, pressing down to help break them down. Then add the Chinese broccoli and toss to combine until slightly wilted.
5. Stir in the chicken broth and sauce. Simmer for a minute until fragrant.
6. Add cornstarch slurry. Mix together the corn starch and water in a small measuring cup. Pour into the wok and simmer for a minute, or until the gravy has thickened.
7. Stir through basil. Until lightly wilted, then switch off the heat.
8. Serve! Ladle the pork and tomato gravy evenly on of the charred noodles in the plates. Serve with chilies steeped in vinegar and a sprinkling of Thai chili powder if desired. Then enjoy!
Full detailed instructions are in the recipe card below.
- Heat the rice noodles in the microwave if they’re clumped together. Don’t try to separate the sheets or strands if they are cold from the fridge and stuck together. Heat for 20-30 seconds in the microwave. Once slightly warm, they’ll be pliable and easy to separate without breaking.
- Adjust spice level to taste. You can make this as mild or spicy as you like by adjusting the number of chilies you use. If you’re dining with kids or are averse to spicy foods, omit the chilies completely. It’ll still taste great!
- Add more veggies. To boost the nutritional content, feel free to add some sliced baby corn, carrots, zucchini, mushrooms, etc.
- Use a large nonstick wok or heavy bottomed deep frying pan/skillet. It will prevent the noodle strands from being overcrowded in the wok and sticking too much together.
Fresh rice noodles are gluten-free. They’re made with rice flour, water, corn starch or tapioca starch, and salt. If you’d like to make this dish gluten-free, you’ll need to use gluten-free soy sauces and a gluten-free oyster sauce.
They should be stored in the fridge and used within 5-7 days. Otherwise, they will go rancid because they are coated in a thin layer of oil.
You can make the pork and tomato gravy in the morning or the day before and store in a sealed airtight container in the fridge. Reheat in a wok or pot on the stovetop over medium-high heat until hot throughout. I recommend making the charred rice noodles just before serving. Do not combine the gravy with the noodles until ready to eat. The rice noodles will continue soaking up the gravy over time, so it will become more of a sauce coated noodles dish than a gravy noodles dish.
More Rice Noodles Dishes
- Rad Na Gai (Thai Gravy Noodles with Chicken)
- Pad See Ew (Thai Stir-fried Rice Noodles)
- Chicken Chow Fun
- Pad Kee Mao Gai (Thai Drunken Noodles with Chicken)
- Pad Mee Korat (Pad Thai’s spicier cousin!)
- Or browse the entire Noodles recipe collection.
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Thai Pork & Tomato Gravy Noodles
Tummy warming, soul comforting, super cozy Thai Pork & Tomato Gravy Noodles! It’s ready in under 30 minutes and perfect for a chilly or rainy day!
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
For the Pork Marinade:
- 150 grams / 5.3 ounces Ground Pork
- ¾ TBLS Oyster Sauce
- ½ TSP Sesame Oil
- ¼ TSP Ground White Pepper
For the Sauce:
- 1 TBLS Oyster Sauce
- 1 TBLS Fish Sauce
- 1 TSP Light Soy Sauce
- 1 TSP Sweet Dark Soy Sauce
- ½ TSP White Sugar
- ¼ TSP Ground White Pepper
- ¼ TSP Sesame Oil
For the Pork & Tomato Gravy Noodles:
- 6 Garlic cloves – roughly chopped
- 4–10 Red Chilies (I used Bird’s Eye, but any small hot red chilies will work), to taste – roughly chopped
- 2–6 Green Chilies (I used Bird’s Eye, but any small hot green chilies will work), to taste – roughly chopped
- 2–6 Thai Prik Kee Nu Green Chilies (optional), to taste – halved
- Pinch (1/8 TSP) of Fine Sea Salt
- 3 TBLS Canola Oil (or vegetable oil)
- 300 grams / 10.6 ounces Fresh Flat Wide Rice Noodles (pre-cut or noodle sheets)
- 1 TSP Sweet Dark Soy Sauce
- ½ small (or 1/3 medium) Yellow Onion– finely chopped
- 2 medium Garden Tomatoes – finely chopped
- 3–4 pieces Chinese Broccoli – stems peeled and thinly sliced at an angle, leafy green parts cut into rough chunks
- 250 ml / 1 cup Chicken Broth
- 1.5 TBLS Corn Starch + ½ cup water – mixed together to make a slurry
- 1 cup Thai Sweet Basil Leaves
- To Serve (optional): Chilies steeped in vinegar (prik nam som) and Thai chili powder, to taste
- Marinate the pork: Combine the ground pork, oyster sauce, sesame oil, and ground white pepper in a medium bowl. Mix well to combine, then set aside.
- Make the sauce: Whisk together the oyster sauce, fish sauce, light soy sauce, sweet dark soy sauce, white sugar, ground white pepper, and sesame oil in a small measuring cup (or bowl) until combined well. Set aside.
- Prepare all the fresh ingredients: Roughly chop the garlic, red and green Bird’s Eye chilies, and halve the Thai Prik Kee Nu chilies (if using). Add to a mortar and add 1/8 TSP (a small pinch) of salt, then pound into a course paste using the pestle. Transfer to a small bowl and set aside. Finely chop the yellow onion and tomatoes. Peel and thinly slice the stems of the Chinese broccoli, and cut the leafy green part into rough chunks. Pick the Thai sweet basil leaves off the stems, then rinse and pat-dry with a paper towel. If using fresh rice noodle sheets (not pre-cut noodles), cut ¾ to 1-inch wide strands from the sheets. Everything by the side of your wok on the stovetop
For the Thai Pork & Tomato Gravy Noodles:
- Char the noodles: Heat 1 tablespoon of canola oil over high heat in a large nonstick wok or heavy bottomed deep skillet. Once hot, add the rice noodles and spread them out in the wok. Allow to cook for 15-20 seconds, then toss and allow them to cook again for another 15-20 seconds, or until they’re starting to char around the edges. Add the sweet dark soy sauce and stir-fry for 20-30 seconds, until coated in the sauce and slightly charred. Divide the noodles onto two serving plates. (Note: The noodles may clump together a little during the charring process, but that’s okay.)
- Stir-fry onion and garlic-chili paste: Heat the remaining 2 tablespoons of canola oil over medium-high heat in the wok. Once hot, add the onion and sauté for a minute until starting to soften. Then add the garlic chili paste and stir-fry for 30 seconds to combine until fragrant.
- Cook the pork: Add the marinated ground pork and cook for 2 minutes, breaking up the clumps with your spatula, until the almost cooked through.
- Cook the veggies: Add the tomatoes and cook for 2-3 minutes, smushing them with your spatula occasionally to help break them down. Then add the Chinese broccoli stems and leafy green parts and toss briefly to combine, until the leafy parts have slightly wilted.
- Pour in the broth and sauce: Pour in the chicken broth and sauce, stir to combine. Simmer for a minute until fragrant.
- Add the cornstarch slurry: Mix together 1.5 TBLS corn starch and ½ cup of water in a small measuring cup or bowl until combined well. Then stir in the corn starch slurry and simmer for another minute, or until the gravy has thickened. If the consistency is too thick for your liking, add 1-2 tablespoons of water to thin it out. Taste and adjust seasonings if needed by adding more fish sauce, white pepper, and sugar.
- Stir through basil: Stir through the Thai sweet basil leaves until lightly wilted – about 10 seconds. Then switch off the heat.
- To Serve: Ladle the pork, tomato, and veggies gravy evenly on top of the charred noodles on the plates. Serve immediately with chili vinegar and a sprinkling of Thai chili powder if desired.
- Meat options: Ground pork, chicken, beef, turkey all work well in this dish.
- Veggies: Feel free to add in some sliced baby corn, carrots, zucchini, or mushrooms to the tomato gravy if you’d like.
- To make this vegetarian/vegan: Use OmniPork, Beyond Beef, or another plant-based ground meat substitute. Alternatively, omit the pork and marinade ingredients and add some crispy pan-fried tofu cubes at the end. Be sure to use a vegetarian oyster sauce, and either a vegan fish sauce or soy sauce to replace the fish sauce.
- To make this gluten-free: Use a gluten free oyster sauce, soy sauces, and make sure that the fish sauce you’re using is GF certified.
- Mortar and pestle: If you don’t own a mortar and pestle, finely chop the garlic and chilies instead. Alternatively, pulse into a course paste in a mini blender.
- If using dried wide rice noodles: Prepare 150 grams / 5.3 ounces of noodles according to package instructions. Immediately toss them with a bit of oil after draining to prevent them from sticking. Then use as indicated for this recipe.
- Make ahead tips. You can make the pork and tomato gravy in the morning or the day before and store in a sealed airtight container in the fridge. Reheat in a wok or pot on the stovetop over medium-high heat until hot throughout. However, I recommend making the charred rice noodles just before serving. Do not combine the two until ready to eat as the rice noodles will continue to soak up the sauce over time, resulting in a sauce coated noodles dish instead of gravy noodles.
- Recipe adapted from Marion’s Kitchen.
- Serving Size: 1 plate
- Calories: 778
- Sugar: 15.8g
- Sodium: 2059.1mg
- Fat: 42g
- Saturated Fat: 11.6g
- Unsaturated Fat: 30g
- Trans Fat: 0.1g
- Carbohydrates: 80.4g
- Fiber: 6.8g
- Protein: 25g
- Cholesterol: 57.8mg
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
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