I’m back with another internet recipe. Maybe I’m not feeling especially creative in the cooking department lately, but that’s okay because this recipe is awesome and it’s a technique I think everyone should know about.
If you frequent Pinterest or cooking websites as much as I do, you may have seen the One Pot method of cooking pasta. The pasta and toppings – such as tomatoes, onions, and basil – are all cooked together in one pot and the liquid evaporates by the end, making for one flavorful pasta. This method kind of blew my mind. It almost doesn’t seem like it should work, but after reading through dozens of comments on the blog, I saw how satisfied people were with the recipe and thought maybe I would try it.
Then I stumbled upon One Pot Wonder Thai Style Peanut Pasta and knew I had to make it. A Pad Thai-style dish, all made in one pot and under 20 minutes? Yes please! My family loves Pad Thai and usually gets four orders of it when we get Thai take-out. I’ve been toying with the idea of making my own Pad Thai for a while now, but often the ingredients can be somewhat obscure and the recipe intimidating. I was a bit skeptical that this one-pot method would work – what if there was too much liquid left at the end and the noodles were soggy? – but this recipe also had many positive comments and so off I was to cook it.
I have to say, I couldn’t be more pleased with how this dish came out. It may not be 100% authentic Pad Thai, but it was sure packed with flavor and one of the best dishes I’ve had in a while. Noodles and veggies are cooked in a broth with peanut sauce and other Asian flavors, and come together to make a delicious dish reminiscent of Pad Thai. I adjusted the original recipe slightly to suit my taste, but mainly stayed true to it. I also added some shrimp to mine, which I thought complimented the dish well, but alternatively you could add chicken, tofu, or just stick with the noodles!
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 12 oz. fettucine or linguine*
- 1-inch piece of ginger, grated
- 1 red bell pepper, thinly sliced
- 1 large carrot, cut into matchsticks
- 1/4 cup chopped scallions
- Peanut Sauce:
- 2 Tbsp peanut butter (I used crunchy)
- 1.5 Tbsp soy sauce (or fish sauce for a more authentic flavor)**
- 1.5 Tbsp brown sugar
- 1 Tbsp honey
- 1 tsp sesame oil
- 1 tsp curry paste
- 1/2 tsp red pepper flakes (or more to taste)
- 4 cups chicken or veggie stock (or water)
- optional: 1 lb. raw shrimp, shells removed
- juice of 1 lime (about 1.5 – 2 Tbsp)
- to serve: extra scallions, chopped cilantro, and peanuts
*Most dried pasta comes in 16 oz. packages – just use your best judgment to take 3/4 of the box. Also, white pasta is recommended for this recipe as whole grain or rice pasta has differing cooking times.
**In addition to fish sauce, authentic Pad Thai also uses tamarind paste, a sour-flavored condiment that can be found at Asian grocers, and bean sprouts. Feel free to add these things if they’re available to you!
- In a large (3 – 4 quart) pot, heat 1 Tbsp canola or olive oil over low heat. Add sliced onions and cook for about 10 minutes until softened, stirring occasionally. Add minced garlic and ginger and cook for an additional 3 – 4 minutes. Turn off heat.
- Add the noodles on top off the cooked onions, garlic and ginger, along with the veggies, scallions, and peanut sauce. Pour your 4 cups of chicken or veggies stock on top. Cover with a lid and turn heat up to high. Once it’s boiling, return to a simmer and cover loosely with lid so some steam can escape.
- Cook for 10 – 12 minutes, or until most of liquid has evaporated, stirring every 2 minutes. If including shrimp, add halfway through cook time. Dish is done once pasta is cooked and a small amount of liquid remains at the bottom (it’s good to keep some liquid – it makes for a nice gravy over the pasta).
- Serve with extra scallions, cilantro, and chopped peanuts and enjoy!