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My BigMouth Blog | A Blog by Jason Glover

Thai Style Pantry Pasta

Thai Style Pantry Pasta

Thai Style Pantry Pasta | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

This Thai style pantry pasta makes a super simple weeknight dinner! You can easily sub out the zucchini, mushrooms, and peppers with whatever veggies you have on hand!

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 zucchini, spiralized
 8 oz crimini mushrooms, sliced
 4 baby sweet peppers (orange, yellow, red), thinly sliced
 ½ white onion, diced
 1 tsp minced garlic
 2 tsp freshly grated ginger
 1 lime, juiced
 8 oz canned coconut milk
 1 tsp curry powder
 1 tsp chili garlic paste
 1 tbsp peanut butter
 ¼ cup crushed peanuts
 kosher salt and pepper, to taste
 1 tbsp peanut oil
 1 tsp coconut oil
 4 oz chicken stock
 1 package pad Thai noodles, cooked according to the package instructions

1

Heat the peanut oil and coconut oil in a large skillet over medium heat.

2

Sauté the onion, garlic, and ginger until softened.

3

Add the zucchini, mushrooms, and peppers. Season with salt, pepper, and curry powder and sauté for 2-3 minutes, until the veggies begin to soften.

4

Stir in the coconut milk and chicken broth and bring to a simmer.

5

Add the peanut butter and lime juice then reduce heat to low and simmer for 5-7 minutes.

6

Add the cooked pad Thai noodles and toss gently with tongs.

7

Cook over medium heat for about 2 minutes, until everything is heated through.

8

Top with crushed peanuts and serve!

Ingredients

 2 zucchini, spiralized
 8 oz crimini mushrooms, sliced
 4 baby sweet peppers (orange, yellow, red), thinly sliced
 ½ white onion, diced
 1 tsp minced garlic
 2 tsp freshly grated ginger
 1 lime, juiced
 8 oz canned coconut milk
 1 tsp curry powder
 1 tsp chili garlic paste
 1 tbsp peanut butter
 ¼ cup crushed peanuts
 kosher salt and pepper, to taste
 1 tbsp peanut oil
 1 tsp coconut oil
 4 oz chicken stock
 1 package pad Thai noodles, cooked according to the package instructions

Directions

1

Heat the peanut oil and coconut oil in a large skillet over medium heat.

2

Sauté the onion, garlic, and ginger until softened.

3

Add the zucchini, mushrooms, and peppers. Season with salt, pepper, and curry powder and sauté for 2-3 minutes, until the veggies begin to soften.

4

Stir in the coconut milk and chicken broth and bring to a simmer.

5

Add the peanut butter and lime juice then reduce heat to low and simmer for 5-7 minutes.

6

Add the cooked pad Thai noodles and toss gently with tongs.

7

Cook over medium heat for about 2 minutes, until everything is heated through.

8

Top with crushed peanuts and serve!

Thai Style Pantry Pasta

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