Thai Peanut noodles with snap peas
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- ¾ pound spinach linguine or whole-wheat spaghetti
- 2 cups (about 9 ounces) broccoli florets
- 2 cups (about 6 ounces) snow peas, trimmed
- 2 cups (about 6 ounces) sugar snap peas, trimmed
- ½ cup natural creamy peanut butter
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 scallion, cut into pieces
- ¾ inch fresh ginger, finely grated
- 2 tablespoons brown sugar
- ¼ teaspoon red pepper flakes
- ½ cup shelled unsalted peanuts
Instructions
- Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
- Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
- Right before serving, toss the pasta with ¾ cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
