PS Thai Style Noodles with Cashews and Pineapple

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Chef:  Del Sroufe
Makes:  4-6 Servings
Prep Time: 20 minutes
Cook Time:  40 minutes
Total Time: 1 hr


  • 1 lb whole-grain linguine
  • 1 T arrowroot powder
  • 1 c low-sodium vegetable broth
  • 1 1/2 c canned lite coconut milk (See PP alternative below in TIPS)
  • 3 T tamari, or to taste
  • 1 T Thai red curry paste
  • 1 T curry powder
  • Grated zest and juice of 1 lime
  • 2 t crushed red pepper flakes
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • 3 c sliced bok choy
  • 3 garlic cloves, minced
  • 1 1/2 c coarsely chopped fresh pineapple
  • 1/2 c toasted cashews, for garnish (Eliminate for PP)
  • 1/4 c finely chopped fresh basil, for garnish
  • 1/4 c finely chopped fresh cilantro, for garnish
  • 3 T finely chopped fresh mint, for garnish 


  1. Cook the whole-grain linguine according to the package instructions, then drain and rinse under cold water until cool. Set aside. 
  2. While the linguine is cooking, in a medium-size bowl, whisk the arrowroot powder into the vegetable broth.                                                                                                             
  3. Whisk in the coconut milk, tamari, Thai curry paste, curry powder, lime zest and juice, and red pepper flakes. Set aside. 
  4. Sauté the onion and bell pepper in a large skillet over medium-high heat until the onion turns translucent and starts to brown, about 5 minutes. 
  5. Add water 1 to 2 T at a time to keep the vegetables from sticking. 
  6. Add the bok choy and garlic and cook for another minute. 
  7. Stir in the red curry paste mixture, pineapple, and cooked linguine and cook until heated through. 
  8. Serve, garnished with the cashews and chopped fresh herbs.


  1. Coconut milk has a lot of fat in it and should be used sparingly. I like its flavor, but I often make this dish instead with 1 1/2 cups unsweetened plant milk thickened with 1 tablespoon arrowroot powder and flavored with 1/4 teaspoon coconut extract. Use the extract sparingly, as it can overpower the dish. 

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.   Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at

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