12 ounces linguine or other long pasta/noodle
1 1/2 cups thinly sliced bell peppers I used red and yellow, but any color will work
1 1/2 cups sugar snap peas trimmed
1/3 cup chopped roasted peanuts
1/4 cup chopped cilantro
1/4 cup sliced green onions
For the sauce:
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 1/2 tablespoons honey
2 tablespoons lime juice
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
1/4 cup warm water
- Bring a pot of salted water to a boil. Add linguine and cook according to package directions. During the last 2 minutes of the cooking time, add the snap peas to the pot.
- While the noodles are cooking, prepare the sauce. Stir together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and water until smooth. Add more water if needed to thin the sauce, 1 teaspoon at a time.
- Drain the noodles and snap peas. Return them to the pot and add the bell peppers. Pour the peanut sauce in and toss to coat evenly.
- Place the noodles in a bowl; top with peanuts, cilantro and green onions and serve.
Original Recipes visit: Thai Peanut Noodles @ dinneratthezoo.com