One-Pot Thai Pasta

Thai Pasta

Love Thai food, but hate takeout? Or maybe you don’t have Thai takeout in your area? Here’s the fix for that my friends! This easy one-pot Thai pasta will serve six and cook up quickly! Wanna add some protein to the mix? Heat up some left over chicken or fish, and toss with the pasta before serving. Just note though that if you do add chicken to this dish to read up on the use of Worcestershire Sauce and meat by clicking this link. This dish will serve at least 6. Enjoy!

Ingredients:

1 (500g) box dry fettuccine or other long noodle
6 ¾ cups vegetable broth
2 medium carrots, julienned
1 ½ red bell peppers, julienned
6 green onions, sliced thinly*
6 garlic cloves, minced
3 tablespoons peanut butter
3 tablespoons fresh minced ginger**
3 tablespoons tomato paste
1 ½ tablespoons brown sugar
1 ½ tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce**
1 ½ tablespoons apple cider vinegar
1 tablespoon rice vinegar
1 tablespoon fresh lemongrass paste or minced*
¾ teaspoon fresh chili paste, like Sriracha (to taste)
¾ teaspoon turmeric
1-2 tablespoons vegetable or canola oil
½ – 1 lime, juiced
crushed peanuts, for garnish
chopped cilantro , for garnish*
sesame seeds, for garnish

* Click here to learn how to clean green onions, lemongrass and cilantro.
** Click here for tips on peeling ginger and using Worcestershire sauce.

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients except for the lime juice, peanuts, cilantro and sesame seeds. Add the broth last, pouring it over everything. Drizzle the oil over all the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 10-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there’s only about ½ inch of sauce on the bottom (or however much sauce you prefer). Remove from heat and stir in the lime juice. Serve hot and garnished with a liberal amount of crushed peanuts, chopped cilantro and sesame seeds.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.