Wednesday, March 4, 2015

One Pot Thai Noodle Bowl

Some time ago, a coworker gave me the recipe that was the inspiration for the dish.  I have no idea where she got it, but I looked at it, made a few changes and also made it vegan.

It has become a favorite in our house.  So much so that I will be making it for my carnivorous brother this weekend.

Tamarind paste can be hard to come by if you don't have an Asian or Indian market nearby, but you can substitute an equal amount of balsamic vinegar to mimic the tart taste.

For a gluten free option you could use a gluten-free rice or quinoa noodle, although I have not tried it. You might have to adjust the amount of liquid if they absorb more than a wheat noodle.


4.5 cups Water
1 Tbsp Soy Sauce
1 Tbsp Tamarind Paste (or Balsamic Vinegar)
1 Tbsp Brown Sugar
1/2 tsp Red Pepper Fakes
2 Tbsp Peanut Butter
1 Tbsp minced fresh Ginger Root
5 cloves Garlic, peeled and minced
5 Green Onions, sliced
2 large Carrots, sliced in rounds
1 Green or Red Pepper, coarse chopped
1.5 cups shredded Cabbage
12 oz Linguine Noodles (broken in half)
3/4 cup Cilantro, coarse chopped
2 Tbsp Lime Juice
3/4 cup Roasted Unsalted Peanuts (for garnish)


1. In a large soup pot, on high heat, whisk together water, bouillon, soy sauce, tamarind paste/or vinegar, brown sugar, red pepper flakes, peanut butter, ginger root, and garlic.  

2.  Once sauce ingredients are combined add in green onions, carrots, green or red pepper, cabbage, and halved linguine noodles . Stir to combine.  Stirring will be awkward until the noodles soften.  Do not worry if you break a few noodles.

3.  Bring to a boil, then cover and reduce heat to a simmer.  Simmer for 15 minutes stirring every few minutes to make sure the noodles don't stick to each other or the bottom of the pot.

4.  When there is about 2 minutes left on the timer, stir in cilantro and lime juice. The dish is done when the noodles are cooked and the sauce has thickened.

5.  Garnish with roasted peanuts.

- Bon Appetit

" Gardening requires a lot of water - most of it in the form of perspiration." - Lou Erickson


  1. Tamarind paste is also available from Amazon. I had searched through numerous local asian food stores and none of them seemed to carry it.

    This looks like a convenient dish and the use of linguine is interesting.

    1. I think the theory behind using linguine is that it holds up to the boiling a little better than a rice noodle.

      I found here in town Market of Choice and the co-op were both out of the paste, they said their suppliers have a shortage. The actual jar of paste I found at the Asian market contained high fructose corn syrup so I bought a small package of mashed tamarind fruit no seeds. It was just the ground fruit with nothing added and was 1/3 the price of the paste.

      This makes a nice quick after work meal. Leftovers are good reheated in the microwave, they are just a little thicker and the noodles stick together a bit. Flavor is good though.