The Pioneer Woman Tasty Kitchen
Profile Photo

Thai Peanut Noodles

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A one-pot wonder pasta that tastes great hot for dinner. And it tastes just as yummy cold the next day for lunch!

Follow the instructions for making the pasta, and eat it hot. Then add the salad ingredients to the leftover pasta the next day when it’s cold!

Ingredients

  • FOR THE PASTA:
  • 12 ounces, weight Cavatappi (or Elbow) Noodles
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
  • 1 can (14 Oz. Can) Unsweetened Coconut Milk
  • 2-¼ cups Chicken Broth
  • 4 cloves Garlic, Minced
  • 1 Tablespoon Tamarind Paste (optional)
  • 1 teaspoon Soy Sauce
  • 2 teaspoons Fish Sauce
  • ½ teaspoons Red Pepper Flakes
  • 2 Tablespoons Peeled Ginger Root, Minced Or Grated
  • 1 cup Roasted Salted Peanuts (save A Few For Topping)
  • 2 Tablespoons Peanut Butter, Crunchy Or Creamy
  • FOR THE SALAD:
  • 1 Tablespoon Peanut Or Olive Oil, Or As Needed To Loosen Up The Pasta
  • 1 whole Large Carrot, Grated
  • 1 cup Shredded Purple Cabbage
  • 3 whole Scallions, Cut Into Inch-long Pieces
  • ½ cups Chopped Cilantro Leaves
  • 2 whole Limes, Juiced

Preparation

For the pasta:

1. Place the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts (reserve a few for garnish) and peanut butter in a large stockpot or Dutch oven.

2. Cover the pot and bring the contents to a boil. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so. Remove from heat.

3. Season to taste with salt and pepper. Serve pasta hot, reserving half of the pasta for leftovers (in the salad, recipe below).

To make the salad:

1. Refrigerate the leftover pasta overnight. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles if needed.

2. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice and reserved chopped peanuts. Serve as a chilled salad.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Gluten Free Beef Stew
Profile Photo by FunnyLoveLindsay in Main Courses
Nearly Whole30 approved (just skip the wine), thickened with potatoes, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Eggplant Tahini Shakshuka
Profile Photo by Paige- My Modern Cookery in Breakfast, Main Courses
This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pesto Chicken Stuffed Spaghetti Squash
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This pesto chicken stuffed spaghetti squash is so loaded with flavor...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Healthy & Delicious Vegan Gnocchi with Tomato Sauce
Profile Photo by Nutriciously in Main Courses, Special Dietary Needs
Delicious vegan gnocchi! Just 3 ingredients for the gnocchi and sundried...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Baked Salmon with Creamy Leeks
Profile Photo by Viktoria Radichkova in Main Courses
Baked salmon with creamy leeks is a classic and all time...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy