Ingredients

The following ingredients have 4 Servings
  • 12 oz. linguine
  • 4 C. vegetable broth
  • 1/4 C. water
  • 4 cloves garlic (diced)
  • 2 inches of a ginger root (sliced into 1/4 inch slices (keep them large b/c you'll need to find them again))
  • 1 large carrot (peeled and cut in 1/4 inch by 2 inch pieces)
  • 1 red bell pepper (cut in 1/4 inch by 2 inch pieces)
  • 4 green onions (sliced in half lengthwise and then in 2 inch pieces)
  • 1 C. roasted salted peanuts
  • 2 Tbsp. peanut butter (smooth or crunchy will work)
  • 1/2 tsp. red pepper flakes (more if you want to really spicy)
  • 1 Tbsp. soy sauce (and/or fish sauce, if desired)
  • 1Tbsp. tamarind paste This is from the original recipe, I couldn't find it so I left it out
  • juice of two limes
  • 1 C. cilantro (chopped)
  • chopped peanuts (to garnish)

Instruction

  • 1. Place all pasta ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the pasta is al dente. Cover during cooking if you want to keep more liquid.
  • 2. Remove from heat and remove ginger slices. Stir in lime juice and cilantro. Serve and top with chopped peanuts, extra cilantro and lime slices!