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This was really good and easy. I used gluten free pad Thai noodles found in the Asian section. You could also swap in other veggies too like celery, broccoli or zucchini.
12 oz. linguine
1 14oz. can light coconut milk, lite
2 ½ cups chicken broth, reduced sodium (for vegetarian option use vegetable broth)
2 cloves garlic, minced
3 green onions, chopped
1 Tablespoon tamarind paste * (optional)
1 Tablespoon fish sauce (for vegetarian option use soy sauce)
½ teaspoon red pepper flakes
4 inch piece of lemongrass
1 teaspoon fresh ginger, minced
3 Kaffir lime leaves (or 1 teaspoon lime zest)
3 Tablespoons peanut butter
1 red bell pepper
1 yellow bell pepper
¼ head purple cabbage
1 carrot
2 Tablespoons Cilantro, chopped
Peanuts for topping
½ lime, to squeeze over finished pasta
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