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In a large pot or a Dutch oven add coconut milk, chicken broth (or vegetable broth), garlic, green onion, tamarind paste, fish sauce (or soy sauce), red pepper flakes, ginger, peanut butter, Kaffir lime leaves (or lime zest) and lemongrass stalk (cut off the very bottom of the stalk and use a 4 inch pieceyou will be removing the stalk prior to serving).
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Cover the pot and bring to a boil.
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Add linguine.
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Reduce the heat to low, put the lid on and simmer for 5 minutes.
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5
While pasta is cooking, core and thinly slice the red and yellow bell peppers.
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Chop the purple cabbage.
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Cut carrot into matchsticks or julienne.
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Chop cilantro.
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After pasta has simmered for the first 5 minutes, add the sliced peppers, purple cabbage, and carrot (reserve cilantro for serving).
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Continue to simmer for an additional 4 minutes.
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Remove lemongrass stalk and kaffir lime leaves and serve.
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Squeeze the lime juice on the noodles and top with chopped cilantro, and peanuts.
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Notes: 1.
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Tamarind paste is a product from the ripe bean pods of the tamarind tree found predominately in South East and Central Asia.
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It is used in many Asian, Indian, and Mexican dishes.
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It has a tart flavor and helps to bring depth of flavor to dishes such curries, chutneys, Mexican mole sauce, and more.
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You should be able to find Tamarind paste at well stocked Asian or Indian markets.Tamarind paste will add depth to the flavor of this dish but if its not possible to find, no worries, you can omit.
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2.
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Adding the veggies halfway through the cooking process helps to maintain a slight crunchiness.
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If you prefer less crunch you can add them earlier in the cooking process.
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Or if you prefer more crunch add them later in the cooking process or even right after the pasta is cooked.
