Thai Peanut Pasta

November 21, 2013

Couple of Zeros | Thai Peanut Pasta

We found another keeper! This one is quick and easy. I accidentally bought a thicker version of linguini—it would’ve been better with regular linguini.

I’d never used tamarind paste before, so I did a Google image search of it before heading to the store. We ended up finding it in the Indian section, next to the curry paste. Of course, I had never seen it in a recipe until last week, and now I think I’ve heard it mentioned three times since. Funny how that works, right?

Edit: I’ve been asked a few times, “You really put all of that in the pot at once?” Yep, except for the cilantro, lime juice, and garnishes! The pasta even cooks in the broth with everything else. Easy!


Thai Peanut Pasta
Adapted very slightly from a recipe by Donna, Apron Strings blog

Serves 4.

  • 12 oz. linguine, uncooked
  • 4 c. vegetable broth
  • ½ c. water
  • 4 cloves garlic, thinly sliced
  • 1 T. tamarind paste
  • 1 T. soy sauce
  • ½ t. red pepper flakes
  • 2″ of a ginger root, sliced into ¼” thick rounds (large enough to remove later)
  • 1 large carrot, peeled and cut in ¼ x 2″ pieces
  • 1 red bell pepper, cut in ¼ x 2″ pieces
  • 3 green onions, sliced in half lengthwise and then in 2″ pieces
  • 1 c. roasted salted peanuts
  • 2 T. smooth peanut butter
  • 1 small bunch of cilantro, chopped
  • Juice of two limes
  • Chopped peanuts (optional garnish)
  • Bean sprouts (optional garnish)

Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer, keep covered, and cook for 8 minutes, stirring every 2 minutes. Cook until pasta is al dente and all but 1″ of liquid has evaporated.

Remove slices of ginger and stir in cilantro and half the lime juice. Taste, then add more lime juice if desired. Add garnishes to individual servings.

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