For the past couple of months, “one pot wonder” has been a staple in our house. Not only do we love it, but Mila loves it….and that’s huge. I’m always on the hunt for a simple and delicious Thai dish, so when I came across Thai one pot wonder, I knew I was in luck.
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 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
Add at the end of cooking:
One small bunch of cilantro, diced
Juice of two limes
Throw all your ingredients in a pot, cover and bring it to a boil. Reduce the heat to a simmer, keep covered and let cook for 10 minutes. Keep stirring it….you don’t want a sticky mess. Cook the pasta until al dente and almost all the liquid is evaporated.
Remove the ginger, stir in cilantro and lime juice. Season with salt and pepper to taste.
Plate up and enjoy. IMAGE SOURCE
I was very happy with how the dish turned out, however, I would tweak a few things. Next time I would add more ginger. I think this would give a little more flavor, and really make the dish pop. Also, I would definitely use less peanuts. Between the peanuts and the peanut butter, it was really just too much. Other than that, the dish was a hit.
I apologize for the bad pictures, I was hungry so I just used my phone….oops.
SIDE NOTE: Tamarind paste was almost impossible to find. If you need an alternative, worcestershire sauce should do the trick. Apparently, tamarind is the main ingredient in worcestershire sauce. Who knew?
ORIGINAL RECIPE FOUND HERE