The Pioneer Woman Tasty Kitchen
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One Pot Spicy Peanut Noodles

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

One pot spicy peanut noodles (subtly flavored with lemongrass and coconut milk) and fresh veggies. Ready in 15 minutes.

Ingredients

  • 1 can (14 Oz. Size) Light Coconut Milk
  • 2-½ cups Chicken Broth, Reduced Sodium (or Vegetable Broth For Vegetarian Option)
  • 2 cloves Garlic, Minced
  • 3 whole Green Onions, Chopped
  • 1 Tablespoon Tamarind Paste (optional)
  • 1 Tablespoon Fish Sauce (or Use Soy Sauce For Vegetarian Option)
  • ½ teaspoons Red Pepper Flakes
  • 1 teaspoon Fresh Ginger, Minced
  • 3 Tablespoons Peanut Butter
  • 3 whole Kaffir Lime Leaves (Or Sub 1 Teaspoon Lime Zest For The 3 Leaves)
  • 1 stalk Lemon Grass
  • 12 ounces, weight Linguine
  • 1 whole Red Bell Pepper
  • 1 whole Yellow Bell Pepper
  • ¼ heads Purple Cabbage
  • 1 whole Carrot
  • 2 Tablespoons Cilantro, Chopped
  • ½ whole Lime, To Squeeze Over Finished Pasta
  • Peanuts For Topping

Preparation

In a large pot or a Dutch oven add coconut milk, chicken broth (or vegetable broth), garlic, green onion, tamarind paste, fish sauce (or soy sauce), red pepper flakes, ginger, peanut butter, Kaffir lime leaves (or lime zest) and lemongrass stalk (cut off the very bottom of the stalk and use a 4 inch piece—you will be removing the stalk prior to serving). Cover the pot and bring to a boil.

Add linguine. Reduce the heat to low, put the lid on and simmer for 5 minutes.

While pasta is cooking, core and thinly slice the red and yellow bell peppers. Chop the purple cabbage. Cut carrot into matchsticks or julienne. Chop cilantro.

After pasta has simmered for the first 5 minutes, add the sliced peppers, purple cabbage, and carrot (reserve cilantro for serving). Continue to simmer for an additional 4 minutes. Remove lemongrass stalk and kaffir lime leaves and serve. Squeeze the lime juice on the noodles and top with chopped cilantro, and peanuts.

Notes:
1. Tamarind paste is a product from the ripe bean pods of the tamarind tree found predominately in South East and Central Asia. It is used in many Asian, Indian, and Mexican dishes. It has a tart flavor and helps to bring depth of flavor to dishes such curries, chutneys, Mexican mole sauce, and more. You should be able to find Tamarind paste at well stocked Asian or Indian markets.Tamarind paste will add depth to the flavor of this dish but if it’s not possible to find, no worries, you can omit.
2. Adding the veggies halfway through the cooking process helps to maintain a slight crunchiness. If you prefer less crunch you can add them earlier in the cooking process. Or if you prefer more crunch add them later in the cooking process or even right after the pasta is cooked.

2 Comments

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LavandulaLady on 10.2.2014

@Janet; don’t know if it was omitted or not, but it says 12 oz linguine.

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Janet Anderson on 9.24.2014

Although the recipe on her website lists the type and amount of pasta, Tasty Kitchen has omitted it!

One Review

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LavandulaLady on 10.2.2014

Altho we enjoyed all the veggies & flavors, we thought it turned out pretty ‘pasty’ having the pasta cook in the broth/coconut milk. I think I would prefer to cook the linguine separately, drain it, then add it to the sauce. I’ll make it again that way and see how it goes. Definitely an easy dish to prepare.

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