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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. 🙂
DONE.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
SOOO? Chopsticks or forks? Chopsticks for sure. So much more fun! 🙂
This was sooooo good!! Got great reviews from my Husband and Daughter. Will definitely make again. Thanks
Hey Carol,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
Loved it! The peanuts are the perfect topping to finish this off.
Thank you so much Kate! xTieghan
I just made this and I’m in love with it! Except I tried roasted peanuts with a few bites and much prefer it without. It reminds me of the bread and oil at Italian restaurants. Thanks so much for this recipe!! Will definitely make again. But next time I think I’ll use more noodles 🙂
Thank you for trying this Christina! I hope you continue to enjoy this one! xTieghan
I’m curious if it would still taste good with like a vegetable noodle like zucchini or squash noodles?
Hi there! I would recommend using half veggie noodles and half real noodles. I worry using all vegetables will give you a watery dish. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We just had it for dinner and not just me, but my whole family loved it. And usually they are so picky. So thank you!!!
So happy to hear that! Thank you so much Kriszta! xTieghan
Can you eat this without heating it up for a lunch the next day?
Sure! I like it warm best, the next day for chilled lunch is great!
Deborah! It’s perfectly fine to use pasta for oriental noodles! Remember, Marco Polo brought noodles from China back to Italy, that’s how they originally got there! Same thing, just with a little detour…
I have made this twice and it was soooooo good. The flavors are incredible. The mango is the perfect touch! Thanks for a great recipe!
That is so awesome, thanks so much Alison!!
I’ve made this twice this week! It’s so simple and it will be a regular on my weeknight dinner list. Thanks again for another perfect recipe!
YAY! Thanks A ton!! So happy you like it! (:
I am 100% behind putting mango in all things! bring it on! 😀
Agreed!! Thanks!!
This looks fantastic. And so simple.
I am in the middle of writing assignments at the moment, so quick and easy meals are where I am at. Good thing I can happily eat the same thing over and over again for weeks at a time when I enjoy it. This might be my new go to meal.
Thanks for sharing. xx
New go to meal? YES!! Thats awesome thank you Liz
Hey, since you say that some of the recipes you make for yourself to eat, you don’t always post, can we see more of those as well? This is awesome.
Hi! Could I use udon noodles instead of pasta noodles? thanks!
Yes, udon noodles will be great! Let me know if you have questions. Thanks so much!