One Pot Thai Peanut Pasta
Okay, campers, who out there has tried – and failed – at making a one-pot meal? *raises hand* I know I’m not alone in this, I just … I can’t be, and I know exactly why I can’t be: ONE-POT MEALS ARE DECEPTIVELY SNEAKY. Sure they look easy (and in truth they are … after some careful experimentation), but I have ended up with many a one-pot meal that the pasta was undercooked (yay, crunchy stuff) or WAY overcooked (mushy pasta – *hork*).
I grew up in a house where the one pot (actually it was a skillet, but I digress) ruled the roost. And can I just say my father was THE master at this; made cooking everything in the same pot exceedingly easy … the jerk. Which is how you find me – a self-proclaimed cooking genius – struggling with something that my brain tells me millions of people successfully do on a weekly basis.
So, like any other self-respecting person who is shoehorned into the Millennial Generation (ps – I prefer to think of myself as part of the Oregon Trail Generation, because I feel too old to be a Millennial, and I’m too young to be Gen X), I took to the interwebs to find a solution (read: a tutorial) – which is basically a fancy way to say I hopped on Pinterest.
Now, that I’ve given you the world’s longest food recipe layup, let’s talk about the actual recipe: One Pot Thai Peanut Pasta. Firstly: love me some Thai food – not sure this really qualifies as real Thai food – but BOY, OH BOY did it hit the spot. I think my most favoritest thing was the heat paired with the lime juice.
It was, simply, perfection. Delicious heat. Veggies. Freshness from the cilantro. Zing from the lime. Peanuty goodness. YUM!
This is one of those meals that is nothing but comfort and can be eaten wonderfully with chopsticks (nobody go Sheldon Cooper on me – I like chopsticks), whilst sitting on the couch binge watching “Dancing on the Edge” on Netflix (*whispers* Matthew Goode).
Makes sure you stir the pasta a bit when cooking, it will gloop together (and possibly stick to the bottom of the pot *shakes fist*) … which might explain why my father used a skillet instead of a pot.
Feel free to add other veggies to this dish. I think some thin asparagus would cook up wonderfully.
I omitted the green onion in this recipe because the green onion and I have a horrible and storied history that is far too painful to get into, just know we don’t get along.
This recipe is for one (easily doubled, etc), and makes for great leftovers!
One Pot Thai Peanut Pasta
Adapted from Your Cup of Cake
4 oz. linguine
1 cup veggie broth (or water if you’ve no broth)
1 clove garlic, minced
1 1/2 tsp peanut butter (any kind will work)
1 inch ginger root, peeled and chopped into large pieces
1 medium carrot, peeled and cut into ¼ inch by 2 inch piece
¼ – ½ red bell pepper, julienned
¼ cup dry roasted peanuts
½ tsp red pepper flakes (less if you don’t like heat)
2 tsp soy sauce
For after pasta is cooked:
juice of ½ lime
1 TBSP chopped cilantro
1 TBSP crushed peanuts
Place all pasta ingredients into a pot (or skillet) and bring to a boil. Reduce to a simmer and cook for approximately 10 minutes or until pasta is al dente. If you want a more “saucy” pasta cover the dish as it cooks, if not leave it uncovered. Also: STIR – clumpy pasta is sticky pasta.
Dig in! Do you have a favorite one pot dish? Tell us in the comments below.1