We’re still enjoying post deployment family time. It’ll be over in a blink of an eye, but I’m still trying to enjoy all the help with children during daylight hours and afternoons in the sun while it lasts. I’ll probably be back on a full time schedule next week because I didn’t realize that I’d be spoiled with an extra week of half days. Thought I’d share my Thai peanut linguini recipe that I’ve been sitting on for ages, but never got around to sharing.
It’s based off of traditional pad thai and California Pizza Kitchen’s Thai Chicken Linguini, but it’s 100% vegetarian. Their version has chicken stock in the sauce even if you get it without chicken pieces and traditional pad thai usually uses fish sauce. I love traditional pad thai and it’s always a go to dish when ordering out, but I find that the rice noodles never reheat very well and end up absorbing way too much of the sauce. For those of you that know me, know that I cook pasta in bulk simply for leftovers. Pasta leftovers are my favorite and when those leftovers are mushy, I die a little on the inside.
This Thai peanut linguini won’t do that to you. Promise. The sprouts, carrots and scallions offer a fresh crunch to the pasta and are my favorite part of this dish.
- 1 lb dry linguini
- 2 Tbsp olive oil
- 1 medium red bell pepper (sliced)
- 1 medium yellow bell pepper (sliced)
- 1 medium yellow onion (thinly sliced)
- 4 cloves garlic (minced)
- ½ cup fresh cilantro (chopped)
- ½ cup crunchy peanut butter
- ¼ cup low sodium soy sauce
- 2 tsp sesame oil
- 1 Tbsp olive oil
- 1 tsp sambal oelek (optional)
- ½-1 cup pasta water
- ½ cup bean sprouts
- ¼ cup carrots (julienned)
- 1 Tbsp scallion (julienned)
- Bring a pot of salted water to a boil and cook your linguini.
- Heat olive oil in a large saute pan. Add bell peppers and onions and cook until soft (about 5 minutes).
- Add garlic to the peppers and onions, stir, and remove from heat.
- Whisk all the sauce ingredients together in a mixing bowl until the peanut butter is completely incorporated and the sauce becomes smooth.
- Drain the cooked linguini, reserving 1 cup of pasta water. Set aside.
- Add the linguini back into the large pot. Add the sauteed veggies and peanut sauce. Stir until combined. If the sauce is too thick, thin out with a little bit of reserved pasta water.
- Stir in fresh cilantro.
- Plate and add sprouts, carrots, and scallions. Enjoy!
Obviously not everyone wants to cook pasta in bulk like I do, so just cut this recipe in half. I’ve done it before and it doesn’t change a thing. Also, if you want to add grilled shrimp or even chicken, do it! My husband adds chopped rotisserie chicken to any vegetarian pasta dish I make. I used to be hurt by it, but the man is a 6ft, hockey playing carnivore and needs his protein.
If you do want to cook it in bulk for leftovers, keep the pasta and garnishes separate. Reheat the pasta and add the crisp veggies after. I’ve dumped all the garnishes on the pasta before storing it in the fridge and it really just doesn’t have the same impact when they’re reheated along with the pasta.
I’m about to plant myself on the couch and watch The Unbreakable Kimmy Schmidt on Netflix. Addicted! You?