One Pot Thai Peanut Pasta


One Pot Thai Peanut Pasta

Thai Peanut Pasta:
  • 1/4 C. water
  • 4 cloves garlic, diced
  • 12 oz. linguine
  • 4 C. vegetable broth
  • 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 4 green onions, sliced in half lengthwise and then in 2 inch pieces
  • 2 inches of a ginger root, sliced into 1/4 inch slices (keep them large b/c you'll need to find them again)
  • 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
  • 1/2 tsp. red pepper flakes, more if you want to really spicy
  • 1 Tbsp. soy sauce (and/or fish sauce, if desired)
  • 1 C. roasted salted peanuts
  • 2 Tbsp. peanut butter, smooth or crunchy will work
  • (1Tbsp. tamarind paste) This is from the original recipe, I couldn't find it so I left it out

After Pasta Cooks:
  • 1 C. cilantro, chopped
  • juice of two limes
  • chopped peanuts, to garnish

1. Place all pasta ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the pasta is al dente. Cover during cooking if you want to keep more liquid.
2. Remove from heat and remove ginger slices. Stir in lime juice and cilantro. Serve and top with chopped peanuts, extra cilantro and lime slices!
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