One Pot Wonder Thai Peanut Pasta

Ingredients

12 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
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
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

Add at the end of cooking:
One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime
Optional garnishes: Chopped peanuts, Mung bean sprouts

Step 1

Place all ingredients except cilantro, lime juice, and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so.

Step 2

Cook until pasta is al dente and almost all liquid has evaporated, I left about an inch of liquid in the bottom of the pot but you can reduce as desired.

Step 3

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.

Step 4

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.