I don't always feel like cooking. Sometimes all I want to do is throw everything in a pot, cover it and in 20 minutes have dinner ready. Pouf! Like magic! Oh wait, that is what I did last night. Well pretty much, there's some occasionally stirring that needs to happen but I hardly call that work. And just look, how delightful. Sometimes effortless is the way to be.
This thai pasta couldn't be easier. Indubitably. No fuss. It's sort of like a straight-up delicious, albeit bastardized version of pad thai. If you've got a family member or friend that is a little unadventurous or maybe even a bit naive with regards to the vast offerings of the largely diverse culinary world...or is just scared to try new things, this is a good dish to start with.
It's like pad thai, Americanized. I truly hate myself for even thinking let alone saying that, but it's what comes to mind. I apologize to every pad thai dish I've ever made.
Effortless Thai Pasta
By Katie Henry - Produce On Parade
This effortless one-pot thai pasta couldn't be easier. Throw everything in a large pot and let it do it’s magic! Simple and done in 30 minutes flat. It’s loaded with veggies and has a beautiful thai sauce that is sure to be a hit.
- 12 oz. dry fettuccine (I used a spinach version)
- 4 ½ cups of vegetable broth
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- 4 green onions, sliced thinly
- 4 garlic cloves, minced
- 2 Tbsp. peanut butter
- 2 Tbsp. fresh minced ginger
- 2 Tbsp. tomato paste
- 1 Tbsp. brown sugar
- 1 Tbsp. hoisin sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. vegan worcestershire sauce
- 1 Tbsp. apple cider vinegar
- 2 tsp. rice vinegar
- 2 tsp. fresh lemongrass paste or minced
- ½ tsp. fresh chili paste
- ½ tsp. turmeric
- ½ lime, juiced
- crushed peanuts, for garnish
- chopped cilantro , for garnish
- In a large soup pot, add all the ingredients except for the lime juice, peanuts and cilantro. The noodles won't be all the way submerged, and that's okay. Cover the pot and bring to a boil over high heat.
- Then, stir to combine and push the noodles down a bit. Reduce to a simmer and allow to cook over medium-low for about 10-15 minutes. Be sure to stir it every few minutes.
- 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 1/2 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 and chopped cilantro.
Yield: 4 servings
I was buying Adam’s no-stir creamy peanut butter, but it’s just too expensive at the rate we go through it.
I switched to Jiff natural and buy it here at half price!! It’s only $4 per 40 oz jar versus almost $8 per 40 oz jar at our local grocery store.
More Thai Noodle Recipes
Also, I found these sweet vegan doggy treats. Bob gets a lot of broccoli spears, carrot tops, sweet potato ends, etc. It's kind of like having a giant bunny around. However, I do like to have a dry dog treat to bring with me on his walks. He gets two a day, walks that is. I purchased these from Amazon. I'm not in anyway affiliated with Amazon or Old Mother Hubbard, I just happen to like both. Bob loves these splendid vegan treats!
Head boppin' to Willy Moon – Yeah Yeah