#4 Indonesia: gado gado

Gado Gado Pasta

Ingredients: 

2 red peppers, sliced thin
1 box of linguine (I use Tinkyada brown rice brand IT IS THE BEST)
1 bunch of chives, chopped
1 handful of peanuts

Sauce:
4 tablespoons peanut butter
3 Tablespoons tamari or soy sauce
3 Tablespoons brown sugar
3 Tablespoons vinegar
3/4 cup water

Directions:

Place the thinly sliced red peppers on a sheet pan and either toast in a toaster oven, or roast in your oven, until soft and slightly blackened. Very slightly. No need to overdo it! Just get them soft.

Boil the linguine as directed. I've learned that gluten free pasta, if done early, needs to be rinsed and NOT IN A WATER BATH until the sauce is ready. SO. Either plan perfectly (good luck) (actually it's not that hard with this recipe), or, leave your linguine in a strainer over the sink until the rest is ready! (Leaving them in a hot water bath will make them disintegrate. Lesson learned.)

The peanut sauce! In a small sauce pan, combine the peanut butter, tamari, brown sugar, vinegar, and water. Bring to a boil, stirring. Reduce heat, stirring often, until sauce is thick and saucy. Yep. Thick and saucy. Officially. That.

Assemble! Pasta, sauce, roasted red peppers, fresh chives, and a sprinkle of peanuts! Almost too good, honestly.