This is the 8th and final week of Whip It Up. The end to the “challenge” won’t change things around here – after all, I’ve been posting a recipe per week since November – it just means that I can go back to posting from my archived recipes and pictures, rather than having to cook something new each week. This week’s theme is “Make Your Own Take Out”, and I knew immediately what I would be making. I may have actually drooled on my keyboard when I saw this posted over at Amy’s last month, containing my favorite Thai-inspired flavors (peanut and lime) with a mix of some of my favorite vegetables (broccoli, sugar snap peas, snow peas). It did not disappoint – it was every bit as good as I was imagining, plus super easy and came together very quickly (in other words, a perfect weeknight meal). It did, however, make quite a lot – eight Julie-sized portions, to be exact. I was definitely tired of it by the end of the week after eating it every day for lunch and dinner, proving that you can, indeed, have WAY too much of a good thing. I suspect it will be quite a while before I make it again… or I’ll just have to have friends over for dinner so they can save me from the leftovers.
Aromatic Noodles with Lime-Peanut Sauce
Adapted from The Food You Crave by Ellie Krieger
- 12 ounces whole wheat linguine
- 2 cups broccoli florets
- 2 cups sugar snap peas
- 2 cups snow peas
- 1/2 cup peanuts
- 1/2 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1/2 tablespoon lime zest
- juice from one lime
- 1 scallion, chopped
- 3/4-inch piece fresh ginger, peeled and grated
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon red pepper flakes
- Toast the peanuts in a dry skillet over medium-high heat until fragrant, approximately 5 minutes, stirring frequently. Set aside to cool.
- Cook pasta according to package directions. Drain and rinse under cold running water, set aside.
- Steam broccoli, snow peas, and sugar snap peas in the microwave until bright green and crisp-tender.
- Puree the peanut butter, soy sauce, water, vinegar, lime juice, lime zest, scallion, ginger, brown sugar, and red pepper flakes in a food processor blender until smooth. Coarsely chop the cooled peanuts.
- Immediately before serving, toss the pasta with the peanut sauce. Divide into bowls and top each serving with vegetables and a sprinkle of chopped peanuts,