Thai is one of my favorite cuisines so when I come across a good recipe I quickly ear-mark it as a favorite. I had this particular recipe for the first time at my parents house in Helena and have made it several times since. What is it about peanut sauce that is so dang good?
If you’re a fan like me, you’ll love this Thai staple.
Linguine with Snow Peas, Cucumber and Peanut Sauce
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1/3 cup peanut butter
- 2/3 cup canned low-sodium chicken broth
- 1 1/2 tablespoons lime juice
- 1/2 tsp red-pepper flakes (more for a spicier version)
- 3/4 tsp salt
- 3/4 pound linguine
- 1/2 pound snow peas, cut diagonally into thin slices
- 1 1/2 cups bean sprouts
- 2 scallions including green tops, chopped
- 1 cucmber, peeled, halved lenthwise, seeded and sliced thin
- 1/2 cup chopped peanuts
- cilantro and lime to garnish
- chicken or shrimp (optional)
In a blender, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes and 1/2 tsp of the salt. Puree until smooth.
In a large pot of boiling, salted water, cook the linguine until amost done, about 9 minutes.
The recipe doesn’t call for it, but I typically add shrimp or chicken simply because “a meatless meal is not a meal” according to someone.
Next, stir in the snow peas and bean sprouts and cook until the vegetables and pasta are just done, about 3 minutes more.
Drain and toss with the peanut sauce, chicken or shrimp, the remaining 1/4 tsp salt, the scallions, cucumber and 1/3 cup of the peanuts.