Thai Peanut Noodles

Thai Peanut Noodles

12 Ounces Of Linguine

1/4 Cup Of Canola Oil

Two Tablespoons Of Toasted Sesame Oil

The Juice Of 1/2 Fresh Lime

Two Teaspoons Of Siracha Hot Chile Sauce

1/4 Cup Of Smooth Peanut Butter

Two Cloves Of Minced Garlic

A Teaspoon Of Minced Fresh Ginger

1/4 Cup Of Soy Sauce

A Cup Of Cold Water

1/2 Cup Chopped Peanuts

1/2 Cup Chopped ScallionsI

A Tablespoon Of Toasted Sesame Seeds

Into a blender, add the canola oil, the sesame oil, the lime juice, the hot chile sauce, the peanut butter, the garlic, the ginger, the soy sauce, and the cold water. Blend until smooth. Set the mixture aside.

Cook the linguine in a pot of salted boiling water according to the package instructions. Drain the linguine well.

Add the linguine to a mixing bowl. Add the sauce from the blender to the linguine in the mixing bowl. Mix until the linguine is well coated. Garnish with chopped peanuts, scallions, and toasted sesame seeds. Let the noodles sit at room temperature for at least an hour before serving.

Serve at room temperature with lime wedges.

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