Thai Peanut One Pot Pasta
3 words. One pot pasta- If you haven’t tried it, you need to. This is the second rendition of this ‘method’ that I’ve tried. First it was an Italian version- check that out HERE.
If someone asked me what my favorite ethnic found group was- I would be hard pressed to say Thai; and make it extra spicy 🙂 This dish isn’t spicy but it is delicious. This is totally versatile too and you can remove/add anything you want. For instance I am obsessed with hot sauce so I added about half a bottle of Siracha to mine……. 🙂
Hope you enjoy this easy delicious dinner!
12 ounces whole wheat linguine (or any long pasta)
4 cups water (or vegetable or chicken broth for extra flavor)
3 cloves garlic, thinly sliced
1 tablespoon curry paste (I love green curry paste)
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes or minced hot pepper (jalapeño, Serrano, etc…)
2 inches of a ginger root, grated. Which makes it almost paste like.
2 carrots, matchsticked
1 red bell pepper, thick julienned
4 green onions, roughly chopped into 1 inch pieces
2 tablespoons peanut butter
Add at the end of cooking:
About a 1/2 cup of cilantro
Juice of two limes
Mung bean sprouts
Place 3 1/2 cups of the water and all other ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring often. Cook until pasta is al dente and almost all liquid has evaporated – this is where you can add more water if you need to.
Remove from heat. Then stir in the cilantro and lime juice. Season to taste with salt and pepper if you want , sprinkle on garnishes as desired and eat!
YEAH, it’s that easy. Like I said above, I’m in love with spicy food so I added jalapeños and hot sauce to mine- but you can make this a 100% non spicy dish. It’s packed full of flavor and ummmmm could it get easier??!?!? No. The answer is, no it could not.
Hope you enjoy!!
*If you like this recipe make sure to check out my tomato basil version!