Ingredients
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8 oz dried spaghetti or linguine (use gluten-free pasta if desired) gluten-free pasta8 oz dried spaghetti or linguine (use gluten-free pasta if desired)
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2 stalks fresh lemongrass, tender inner stems finely minced lemongrass2 stalks fresh lemongrass, tender inner stems finely minced
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1 tablespoon ginger, grated ginger1 tablespoon ginger, grated
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3 cloves garlic, minced garlic3 cloves garlic, minced
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2 Thai bird’s eye chilies, finely sliced (adjust to taste) thai bird’s eye chilies2 Thai bird’s eye chilies, finely sliced (adjust to taste)
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1 red bell pepper, thinly sliced red bell pepper1 red bell pepper, thinly sliced
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1 medium carrot, julienned carrot1 medium carrot, julienned
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1 small cucumber, julienned cucumber1 small cucumber, julienned
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1/2 cup fresh cilantro, roughly chopped cilantro1/2 cup fresh cilantro, roughly chopped
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1/2 cup fresh mint leaves, roughly chopped mint leaves1/2 cup fresh mint leaves, roughly chopped
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1/3 cup roasted peanuts, roughly chopped (optional, omit for nut-free) roasted peanuts1/3 cup roasted peanuts, roughly chopped (optional, omit for nut-free)
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2 scallions, sliced scallions2 scallions, sliced
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2 tablespoons lime juice lime juice2 tablespoons lime juice
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1 tablespoon maple syrup or agave maple syrup1 tablespoon maple syrup or agave
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2 tablespoons vegan fish sauce (or substitute: 1 tbsp soy sauce + 1 tbsp lime juice) vegan fish sauce2 tablespoons vegan fish sauce (or substitute: 1 tbsp soy sauce + 1 tbsp lime juice)
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 tablespoon neutral oil (e.g., avocado or canola) neutral oil1 tablespoon neutral oil (e.g., avocado or canola)
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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Lime wedges, for serving lime wedgesLime wedges, for serving
Directions
Best served immediately while fresh. For meal prep, keep herbs and peanuts separate until ready to serve. Customize heat by adjusting chili quantity. To make nut-free, omit peanuts or substitute with roasted seeds. Add tofu or tempeh for extra protein. For gluten-free, use rice noodles or GF pasta.
Steps
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1
Done
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Cook pasta according to package instructions until al dente. Drain, rinse briefly with cold water, and set aside. |
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2
Done
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In a large pan, heat neutral oil over medium heat. Sauté lemongrass, ginger, garlic, and chilies for 2–3 minutes until fragrant. |
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3
Done
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Add red bell pepper and carrot. Stir-fry for 2–3 minutes until just tender. |
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4
Done
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In a small bowl, whisk together lime juice, maple syrup, vegan fish sauce (or soy sauce + lime), toasted sesame oil, and sea salt. |
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5
Done
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Add cooked pasta to the pan with vegetables. Pour in the dressing and toss well to coat. |
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6
Done
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Remove from heat. Add cucumber, cilantro, mint, scallions, and half the peanuts. Toss gently. |
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7
Done
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Plate the pasta, garnish with remaining peanuts and extra herbs. Serve with lime wedges on the side. |
