One Pot Thai Peanut Pasta

Steps

1. Chop all vegetables (carrots, red bell pepper, green onions) into small and uniform pieces.
2. Peel the ginger root and cut it up into large chunks.
3. Finely chop the garlic cloves and pull the leaves off the cilantro stems.
4. In a pot, combine the orzo, vegetable broth, water, peanut butter, red pepper flakes, soy sauce, chopped carrots, diced red bell pepper, green onions, minced garlic, and ginger chunks. Stir to help the peanut butter dissolve slightly.
5. Bring the mixture to a boil over medium-high heat.
6. Once boiling, add extra water (if needed) and cover the pot.
7. Cook for seven minutes, stirring occasionally until the sauce begins to thicken.
8. Remove the pasta from the heat and use a slotted spoon or strainer to remove all chunks of ginger.
9. Stir in the lime juice and chopped cilantro.
10. Mix everything together thoroughly.
11. Let the Thai peanut pasta rest for a little while (a couple of hours to overnight is recommended) to allow flavors to meld.
12. Distribute the mixture evenly onto food dehydrator trays, ensuring it is spread out.
13. Dehydrate in the food dehydrator for approximately 16 hours until fully dry. Swap trays halfway through if necessary.
14. Turn off the dehydrator and let the meal cool for a few minutes before packaging.