Once upon a time, I discovered a delicious recipe for peanut sauce. And I wrote it down on a trusty piece of paper and promptly lost it. And I have no idea where it came from and I’ve been on a two-year search since for a good peanut sauce.
I tried Ina Garten’s earlier this year with VERY high hopes only to be sadly disappointed. It was oily and lacked flavor. So I took a hiatus from peanut sauce. That is, until I came across this one on a very fun food blog. The author was inspired by Ellie Krieger(of Food Network)’s recipe.
I adapted my recipe from the author’s recipe, who adapted hers from Ellie Krieger’s. Now that you know this recipe’s genealogy, try the recipe.
Pasta with Lime Peanut Sauce
2c broccoli florets
2c snow peas, ends trimmed
1 large red bell pepper, sliced
1/2c peanut butter (use crunchy!)
2Tbsp soy sauce (I use low-sodium)
2Tbsp teriyaki sauce
2Tbsp rice vinegar
3/4″ piece fresh ginger, grated or minced (I use a microplane zester)
1 garlic clove, minced
juice of one lime (I got about 1 1/2Tbsp)
Cook linguine in salted water according to package directions. Meanwhile, blanch veggies one batch at a time (i.e. broccoli batch, pea batch, pepper batch) in boiling water for about 2 minutes each. While everything is cooking, combine sauce ingredients in a small saucepan over low heat until just combined. Remove from heat. Drain pasta and return to pot. Pour in peanut sauce and toss (peanut sauce will thicken when put on noodles. This is normal and characteristic of peanut sauce.) Serve noodles and top with veggies. Top with peanuts and/or sliced green onion if desired.
Makes 6 servings.