A ridiculously easy noodle recipe using just a single pot!
1 pound linguine
4 cups vegetable broth
11/2 cups water
1/2 square (15 ounces) cup cubed pressed tofu (bean curd)
2 cups thinly sliced Napa cabbage
1 carrot, julienned
1/2 red onion, thinly sliced
3 cloves garlic, sliced thin
1-2 thai chilis, seeded and thinly sliced (depending on how spicy you want it)
1-inch ginger, grated or finely minced
3 tablespoons agave syrup
3 tablespoons tamari or soy sauce
3 tablespoons creamy unsalted unsweetened peanut butter
2 teaspoons fish sauce
2 teaspoon sesame oil
1 teaspoon tamarind paste
Juice of 1/2 a lime
1 cup bean sprouts
1/2 cup chopped roasted peanuts
1/4 cup thai basil, or to taste
1/4 cup fresh cilantro
2 thinly sliced scallions
Lime wedges, for garnish
Sundays Ain't Scary
We’re giving you FREE access to Live TV to beat the Sunday Scaries!
Place all of the ingredients in a large pot or Dutch oven. Cover the pot, and bring the liquid to a boil. Reduce the heat and simmer for 10-15 more minutes. Every 2-3 minutes, stir the contents of the pot so that the pasta doesn't stick together. Cook until the liquid has been almost entirely absorbed by the noodles and both the past and the vegetables are tender.
Garnish with scallions, bean sprouts, roasted peanuts, thai basil, and cilantro. Serve warm with lime wedges!