All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I’m kinda obsessed with the concept of the one-pot meal. Martha Stewart, it seems, is responsible for bringing the idea to the masses. I already posted my One-Pan Whole Wheat Pasta with Tomatoes & Cauliflower (Vegan) & several folks tried it & reported the same success & delight that I did.
I made this Thai peanut version last night just using things I had around. Two of the things I had around were tamarind paste & keffir lime leaves.
I realize that very few of you will have these handy & that most of you couldn’t find them for sale near you. NEVER FEAR! I will offer substitution ideas for these ingredients.
I would like to have included sliced red bell pepper to this for color but I had none. I will suggest them in the recipe. I used purple cabbage because I had it & it added nice color. Some raw cabbage as a garnish adds a nice texture to the very soft noodles.
One thing that was different with this recipe than my last effort was that nowhere near all the stock got incorporated into the dish. I am not sure if that was because I used gluten-free brown rice pasta rather than traditional starchy pasta or what but it wasn’t a problem that a colander couldn’t remedy.
If you make this with traditional pasta, you might not need to drain the final result – or maybe you will. Let me know – ok?
Beyond that – this dish is as simple as chopping the ingredients, tossing them all in a pan & boiling it for the time suggested on your pasta. Drain it – if necessary – and then devour the deliciousness!
Easy One-Pot Vegan Spicy Thai Peanut Noodles (Gluten-Free)
Serves 4 easily as a main course
1 pound dry pasta of your choice (gluten-free if you desire)
4 cups vegetable stock (I use water & bouillon cubes)
6 cloves garlic – sliced thin
1 cup peas
1 red bell pepper – sliced thin
2 jalapenos – seeded & diced
6 keffir lime leaves – sliced (or a tsp of grated lime zest)
1 cup carrots – grated (and extra for garnish)
1 cup purple cabbage – sliced or chopped (and extra for garnish)
1 TBS tamarind paste (or 1/4 cup orange juice mixed with 2 tablespoons lime juice & a few shakes of vegan (or other) Worcestershire sauce)
1 TBS sambal oelek (or sriracha or other chili paste or 1 TBS of crushed red pepper)
1 TBS toasted (or regular) sesame oil
1 TBS soy sauce
1 TBS fish sauce (or – if vegan – a 2nd TBS soy sauce)
1 TBS minced fresh ginger (I used jarred)
3 TBS peanut butter
Garnish: fresh chopped cilantro and/or sliced purple cabbage and/or grated carrots and/or chopped peanuts and/or chopped cashews and/or fresh lime juice
Put everything except the garnish in a pot big enough to hold the pasta flat. Bring to a boil & cook uncovered for the time suggested on the pasta box. Stir every few minutes to prevent sticking.
If it is soupy when the pasta is done – simply drain quickly in a colander. Beware, though! The gravy-like sauce is thick & hot as molten lava. Do not burn yourself!
Drain, serve & garnish at will. Tell your friends on Facebook how awesome you are!