This time of the year makes me sad. What is there to do? You can’t bake, roast or broil for fear of the oven heating up the place- even more than it already is. I’m considering alternatives to normal baked recipes: vegan cookie dough or a skillet cookie vs a baked one, oven top oatmeal vs boatmeal, stir fried veggies vs roasted ones… The list goes on and on.
But Thai food can fix anything, right?
Yes. Yes it can.
With the ease of boiling everything at once, in the same pot, you can forget about your past cooking trials and tribulations. And no one will guess how easy it was. Trust me.
But do you know how difficult it is to get appetizing photos of pasta? Trust me, it’s hard. Natural lighting is a must. Simplicity is a must. Unless you happen to find a cute napkin.
~Adapted from this recipe~
15 oz linguine
4 cups vegetable broth
1 cup water
4 cloves garlic, minced
2 inches of ginger, minced
1 red or green bell pepper, cut into long slices
2 medium carrots, cut into 2 by 1/4 inch slices
4 green onions, sliced in half then cut into 2 inch pieces
1 cup roasted peanuts
2 tbs smooth or chunky peanut butter
1 tsp red pepper flakes
1 tbs tamari or soy sauce
1 tsp miso
For after the pasta cooks:
The juice of two limes
1 cup chopped cilantro + extra to garnish
Chopped peanuts, to garnish
Method of Preperation :
Put all ingredients in a large pot, and bring to a boil. After a minute, lower the heat to a simmer and let cook for 10 minutes, or until the pasta is al dente. Stir in the lime juice and cilantro, then take off the heat. Serve immediately with extra cilantro and peanuts to garnish.