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.
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.