Hubby was have a business dinner and so my son and I were on our own. I knew I had all the ingredients except the scallions, so a quick stop at the farm market on the way home solved this. Since this only called for 8 oz. of linguine and I knew my son wouldn’t even try it I made the whole pound into Thai Peanut. I split the noodles when done and topped his off with the remaining pesto in the refrigerator. It came out great. Very easy to make and taste authentic. Hubby got home from his dinner and had some. He liked it too!
Many years ago a co – worker asked if I wanted to be featured in our papers cook of the week section. I went ahead and did this making up a few dishes to have photographed and sat with the reporter to give some stories behind the dishes. This was probably around the time of our dinner club started and when we really started trying new recipes and dishes. One of the dishes I featured was spicy peanut noodle. The sauce for that dish is made ahead of time and slowly gains “heat” as it sits. I love this dish, but you have to plan ahead. So when I found this recipe on Pinterest I had to try it.
3 Tablespoons Peanut Butter
3 Tablespoons soy sauce
1 teaspoon sesame oil
½ cup chicken broth
1 teaspoon minced garlic (I used jarred ginger)
1 teaspoon ginger
1 teaspoon Sriracha chili sauce
8 oz linguine noodles
sesame seeds for garnish
green onions for garnish
Cook the noodles in a large pot according to package directions. While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, ½ cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
Drain the noodles and toss in the peanut sesame sauce. Serve immediately