15 Minute Bangkok Peanut Mango Pasta.
Aka, what I have been living on for a good two weeks now.
With all the writing I’ve been doing lately, I have barely come up for air. My cooking has been cut down to only a few days a week. So making a delicious healthy meal in just 15 minutes and dinner is done… sooo my kind of meal. Plus there’s practically zero clean up.
Clearly I love this.
Once I had made this for like the fourth night in a row, I figured I probably needed to share it with you guys. One, it’s delicious, and two, it’s perfect for these summer days when life is meant to be spent outside and NOT in the kitchen. Meaning, 15 minute Bangkok Peanut Mango Pasta for the win! 🙂
What I love about this recipe is that unlike other Thai recipes, this actually uses real deal pasta. Not rice noodles, but like real Italian spaghetti. Don’t get me wrong, I love rice noodles, but sometimes I really just want PASTA, you know?
To be honest, a lot of times the dishes I make myself for dinner are ones you don’t ever see here. Often with recipes that call for rice noodles or something a bit out there, I’ll just sub angel hair or spaghetti. I always felt like that was such the “wrong” thing to do that I never thought to let you guys in on my little secret, but then Food and Wine did it, so I thought ohhhhh, maybe it’s not so “wrong”.
COOL! Now we can eat Thai food, but with like an Italian twist, lovin it. 🙂
So here’s the deal with this pasta. It’s fast, so pay attention…oops, sorry didn’t mean to be so bossy. I’m in a bit of a mood right now. Yup, one of those days. But tomorrow I’m planning to have a major cooking and photography marathon, so I’m kind of pumped about that. Then on Friday we should probably do a little snapchat cooking, huh?? What would you guys like to see this week? Maybe this pasta? or maybe something chocolatey? cookies? a CHEESE BOARD??? like what?!? Last week’s hummus was so much fun, so many of you made it, yeah!
Ok, sorry, back to this pasta recipe though…
…boil some spaghetti, reserve a cup of that cooking water, drain.
…heat a super big skillet and cook the bell peppers.
…add a bunch of olive oil, Fresno chile peppers and garlic.
…take that garlic and caramelize, caramelize, caramelize, but DO NOT burn it.
…add you pasta and toss in the sauce.
…toss, toss, toss.
…remove from the heat and add plenty of fresh basil and thinly sliced mango.
…serve topped with peanuts.
…eat, eat and EAT. 🙂
So fast right?
And guys don’t think that putting mango in your pasta is weird, because it’s actually one of the most delicious things ever.
Oddly, this is another one of those recipes that has like zero cheese… AND, I am completely OK with. Weird, I know, but it works here. Maybe it’s that delicious mango… so flipping good.
15 Minute Bangkok Peanut Mango Pasta.
Course: Main Course
Cuisine: American, Asian, Italian
Keyword: mango, pasta, peanut, quick
Thai food, but with like an Italian twist, lovin it. 🙂
- 6-8 ounces spaghetti see notes, use gluten free pasta if needed
- 1/3 cup olive oil
- 2 yellow or orange bell peppers thinly sliced
- 2 Fresno chile peppers seeded + sliced into rounds
- 4-6 cloves garlic half minced, half thinly sliced
- 1/4 cup oyster sauce
- 1/4 cup low sodium soy sauce use tamari if needed
- 2 tablespoons honey
- 1/2 cup fresh basil roughly torn
- 1 small mango peeled + sliced into strands or diced
- pepper to taste
- chopped roasted peanuts for topping
- Bring a large pot of salted water to a boil. Boil pasta until al dente. Just before draining, reserve 1 cup of the pasta cooking water, this is super important as you need it for the sauce. Drain pasta.
- Meanwhile, heat a large wok or skillet over medium-high heat and add 4 tablespoons olive oil. Add the bell pepper and cook until soft, about 5 minutes. Reduce the heat to low and add the Fresno peppers and garlic, cook another 2-3 minutes or until the garlic is golden and caramelized, watch close and stir often as you do not want to burn the garlic. Add the remaining olive oil and the pasta. Add the oyster sauce, soy sauce and honey, toss well to combine. Stir fry the noodles until warmed through, about 3 minutes. Thin the sauce as desired with the reserved pasta cooking water, I use about 1/4 cup of the water. Remove from the heat and stir in the basil + mango. Season with pepper. Serve the pasta with fresh basil and chopped peanuts. Eat!
*I like to use 6 ounces of pasta, BUT my family likes a lot of sauce. So if you prefer a normal amount of sauce to pasta use around 8 ounces pasta. *Adapted from Food and Wine July 2016 issue.
SOOO? Chopsticks or forks? Chopsticks for sure. So much more fun! 🙂