One Pot Wonder Thai Style Peanut Pasta

自製蔬菜粉

自製花生醬

One-pot pasta is a bit of a mysterious wonder. This quick, veggie, creamy Thai Style Linguine one pot pasta recipe without any diary products.

Ingredients ( Serve 2 ~ 4 )

• 300 g Linguine
• 1000 ml Homemade Vegetable Stock ( 6 tsp Homemade Vegetable Stock + 1000 ml Water, How to make vegetable stock powder CLICK HERE ）
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 1 Carrot
• Half Onion ( Can replace by Bean Sprouts )

Spice 

• 1 tbsp Tamarind
• 1 stalk of Lemongrass
• 1 stalk of Fresh Basil
• 2 tbsp Peanut Butter ( Can replace by Other Nut Butter )

Seasonings 

• 10 g Palm Sugar
• 1 tsp Fish Sauce
• Lemon Juice
• Pinch of Fresh Grated Black Pepper

Preparation

1. Peel the carrots and cut the carrot into a few big pieces before julienne (Matchstick) cuts.  Slice off the top of the pepper, use your fingers to pull out the seeds and innards. Slice the pepper in half and then slice off thin strips lengthwise.

2. Slice onion thinly. Cut off the tough upper stem of the lemongrass stalk, then bisect the remaining section. Find the tender inner flesh, cut into half.

3. Mix vegetables stock powder and water, stir to dissolve, set aside.

4. Place all the vegetables In a large cast iron pot. You may add some oil to stir-fried a bit before cooking. Place linguine onto the top of vegetables so that it will not stick to the bottom of the pot easily. Break linguine to fit the size of the pot if necessary.

5. Add all the spice, palm sugar and vegetables stock. Cover pot with lid and bring to a boil. Reduce to a low simmer and remove the lid, cook for about 10 minutes. Stirring every 2 minutes to make sure the linguine and other ingredients won’t stick to the bottom of the pot. Cook until pasta is dente and almost all liquid has absorbed by the linguine, you may left some liquid as desired. Add fish sauce when it is nearly done.

6. Remove lemongrass and stir in lime juice if you like. Season to taste with salt and pepper.

自製蔬菜粉

自製花生醬