One Pot Thai Noodles

Do you remember the days when life was simple with little to few responsibilities, minimal worries, and the choice to sleep in as late as you wanted on the weekends?  Yeah, we don’t know how good we have it as kids until we become”grownups” with adult responsibilities.  The carefree days and the choice to sleep all day and watch netflix in bed, are, sadly, over.  I mostly miss being able to sleep in! I don’t know about you, but my kids have been getting up at 4 and 5 am with the time change.  Not acceptable in my book! Fast forwarding to adult/parent hood, I find myself charged with the responsibility of making dinner for a family of five every night.  Usually, I rise to the occasion.  Other times, I cave and order pizza, or find a quick and easy alternative to cooking.  Like a bowl of cereal, or sandwiches.  Or I make my husband grill. Ha!  Other times, scheduling is so busy, that I don’t have time to do a large prep dinner.  So, one pot meals and quick dinners are a must.

This meal fit the bill on a great weeknight meal.  Healthy? Check. Fast and easy? Check. Super tasty? Check.  Everyone fed and happy? Double check!  And, one of the best parts of this meal is, you can eat it cold for leftovers the next day!  It’s great warm or cold.

Recipe barely adapted from Domestic Super Hero

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One Pot Thai Noodles

Yield: about 6 servings

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

These Thai noodles are filling and satisfying and great to eat warm or cold. Perfect to pack for lunch all week, or a light dinner.

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Ingredients

• 1 lb. linguine
• 2 Tablespoons olive oil
• 1 green pepper, seeded and diced
• 1 large onion, peeled and diced
• 3 large carrots, peeled and shredded
• 1/2 teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
• 2 Tablespoons brown sugar
• 1/3 cup low sodium soy sauce
• 1/2 teaspoon ground ginger
• 1 handful fresh parsley, chopped
• 1 bunch scallions, chopped
• 1/4 cup peanuts, chopped

Instructions

1. Fill a large pot with water.  Bring to a boil over high heat, stir in the pasta and a couple teaspoons of salt and cook until al dente.  Drain and place in a large bowl.
2. In a small bowl whisk together the brown sugar, soy sauce, and ginger.  Set aside.
3. In the now empty pot, heat the oil over medium-high heat until shimmering.  Stir in the diced green pepper, onion and the red pepper flakes.  Cook, stirring occasionally, until softened, 5-8 minutes.  Stir in the garlic until fragrant, about 30 seconds.
4. Off the heat, stir in the cooked pasta, shredded carrots, soy sauce mixture, scallions and parsley.  Toss to mix well.  Serve in individual bowls and top with chopped peanuts.

Notes

*This is great warm and cold!

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