One Pot Wonder Thai Pasta

• 12 ounces linguine (spaghetti also works well)
• 4 cups vegetable broth (water + 3 GW Broth or bouillon cubes)
• 1/2 cup water
• 4 cloves garlic, thinly sliced
• 2 heaping teaspoons Thai yellow curry paste
• 1 tablespoon soy sauce
• 1 tablespoon pad thai sauce
• 3/4 teaspoon red pepper flakes
• 2 inches ginger root, grated or chopped
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 bell pepper, cut 1/4 inch by 2 inch pieces (optional)
• 3 green onions, sliced lengthwise and cut in 2-inch pieces (red onion chopped also works)
• 1 cup roasted salted peanuts
• 3 tablespoons peanut butter (we used chunky)
• 1 teaspoon salt
• 1 cup Napa cabbage, thinly sliced
• 1 bunch basil, roughly torn or cut
• Juice of one lime
• Peel of one lime

1. Place all ingredients except basil, Napa cabbage, lime juice and half the lime peel in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. cook until pasta is al dente and almost all liquid has evaporated.
2. Stir in basil, lime juice, remaining lime peel, and Napa cabbage.
3. We have successfully tried this recipe with diced cooked chicken added during the last two minutes of cooking.

linguine, vegetable broth, water, garlic, curry, soy sauce, thai sauce, red pepper, ginger root, carrot, bell pepper, green onions, peanuts, peanut butter, salt, cabbage, basil, lime, lime

Taken from www.epicurious.com/recipes/member/views/one-pot-wonder-thai-pasta-52441461 (may not work)