Monday, January 19, 2009

Thai Linguine


My picture really doesn't look appetizing, but it is delicious.

Nick and I went out to eat at California Pizza Kitchen last weekend because I found out that they started serving their pear and Gorgonzola pizza again!

Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.

I went home and found a knock off recipe online that is almost as good.

Give it a try, you'll like it!

(but you may want to wait til this whole peanut butter issue clears up)

Thai Linguine

12 oz linguine
4 T sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 T fresh ginger, peeled and minced
1/4 c honey
1/4 c soy sauce
3 T rice vinegar
1 1/2 T chili-garlic sauce
2 c mung bean sprouts
1 c shredded carrots

Cook pasta, transfer to large bowl and toss with 3 T sesame oil.
Heat remaining oil in large, heavy skillet over med-high heat. Add 6 onions, garlic, and ginger. Saute until onions begin to soften, about 2 min.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce. Whisk to blend.
Simmer for 1 minute and cool to room temperature.
Pour over pasta and toss to coat.
Add sprouts and carrots, transfer to a platter and sprinkle with remaining onions.

2 comments:

paul and mona said...

Paul has been home lately and when we looked at this post Paul said "do you want me to fix that for dinner tomorrow?" Isnt that cute? I love having a house husband these days!!
thanks Chele.

Nicole said...

just found your blog! tyring to eliminate meat more often. your recipe doesn't list the amount of peanut butter needed!