Thai Noodles

  Since Miss Charlotte has come into our family the cooking in this house has taken a serious hit. Its hard to find an hour to dice, chop, peel and mix together a meal when this tiny human needs you to eat, sleep. cuddle, stay clean and well everything.

So I have been trying some new quick recipes until the little one is old enough to hang out while I cook. The latest winner is a one pot Thai noodle dish - it hits all the marks- one pot, little prep work, healthy and ready in under 15 minutes. I was surprised at how tasty it was and it made enough for both Tony and I to have dinner and lunch the next day.

ONE POT WONDER THAI PEANUT PASTA
12 ounces linguine
4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 lime, in 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter
One small bunch of cilantro (flat leaf parsley will work in a pinch)

Optional garnishes:
Fresh lime juice
Chopped peanuts
Mung bean sprouts

Place all ingredients except 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 every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
Remove slices of ginger and limes.Dish up the pasta and then sprinkle on garnishes as desired.

ENJOY!!

xoxo
Ashlea