Recipe by kittycatmom
For the kids in my family (and most of the adults!) anything with peanut butter is a sure bet! Since this sauce is made with peanut butter, it is no exception! However, the combination of cooked and raw vegetables is refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long." found on cooking.com Posting to try later.
For Peanut Sauce
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1⁄3 cup peanut butter
- 2⁄3 cup canned low sodium chicken broth or 2⁄3 cup homemade stock
- 1 1⁄2 tablespoons lime juice
- 1⁄2 teaspoon red pepper flakes
- 3⁄4 teaspoon salt
- 3⁄4 lb linguine
- 1⁄2 lb snow peas, cut diagonally into thin slices
- 1 1⁄2 cups bean sprouts (about 1/4 pound)
- 2 scallions, including green tops chopped
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1⁄2 cup chopped peanuts
Directions See How It's Made
- FOR PEANUT SAUCE: In a blender or food processor, combine the garlic, soy sauce, peanut butter, chicken broth, lime juice, red-pepper flakes, and 1/2 teaspoon of the salt. Puree until smooth.
- FOR PASTA: In a large pot of boiling, salted water, cook the linguine until almost done, about 9 minutes.
- TO SERVE: 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, the remaining 1/4 teaspoon salt, the scallions, cucumber, and 1/3 cup of the peanuts. Serve with the remaining peanuts sprinkled over the top.
- VEGETABLE TIP: Though they're certainly edible, the seeds from a mature cucumber can be somewhat watery. You can simply scoop them out of a halved cucumber with a spoon and discard them--or buy an English (hothouse) cucumber, which is almost completely seedless.