What
are you making for dinner tonight?
One-pot
Thai Peanut Pasta?
Place all the below ingredients in a large pot, bring to a boil, then reduce to
a simmer and cook for 10 minutes, stirring every couple minutes! See bottom for substituting noodles for zucchini noodles!
Ingredients:
12 oz. whole wheat thin spaghetti
2 C. vegetable broth
2 C. water
4 cloves garlic, diced
1 tsp. ground or fresh ginger
2 large carrots, peeled and diced
1 red bell pepper, diced
2 jalapenos, diced
1/2 onion, diced
12 oz. whole wheat thin spaghetti
2 C. vegetable broth
2 C. water
4 cloves garlic, diced
1 tsp. ground or fresh ginger
2 large carrots, peeled and diced
1 red bell pepper, diced
2 jalapenos, diced
1/2 onion, diced
1 cup cooked chicken chunks (or nix and keep it vegetarian)
1/2 C. chopped roasted peanuts
2-3 Tbsp. peanut butter, smooth or crunchy
1 Tbsp. fish sauce (can sub for soy sauce)
1/2 C. chopped roasted peanuts
2-3 Tbsp. peanut butter, smooth or crunchy
1 Tbsp. fish sauce (can sub for soy sauce)
Optional:
Toss on right before you eat:
Juice of two limes, 1 cup of chopped cilantro, and some chopped peanuts.
Juice of two limes, 1 cup of chopped cilantro, and some chopped peanuts.
EVEN HEALTHIER: ZUCCHINI NOODLES
Simply
sub out the spaghetti pasta for 2-3 spiralized zucchinis and cook until noodles
soften, about 5-7 mins. *Only add one cup of water or vegetable broth.
Happy
Cooking!!!!
Sound yummy Kathryn, thanks for the recipe! I use Spaghetti Squash quite a bit instead of noodles. I think I would bake the squash separately, pull it apart and put it in a serving dish. Cook the vegetables and sauce as described and put them on top of the squash and mix in just before serving. Does that sound about right to you? Thanks, Kathi Bonallo
ReplyDeleteHi Kathi! That sounds really yummy! I bet it would be similar to how the zucchini noodles would be prepared. I'm going to have to try it, now! Let me know how it turns out!
ReplyDelete