Thai Peanut Linguini
  • Cooking Time: 20 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 8 oz. package Linguini
  • 2 pounds chicken
  • 1 cucumber
  • 1 bunch asparagus
  • 1 bunch green onion (chopped)
  • Sauce:
  • 1 T. red wine vinegar
  • 1 T. brown sugar
  • 6 T. chuncky peanut butter
  • 1/4 c. soy sauce
  • 6 T. sesame oil
  • 1 T. hot chili oil
  • 5 T. sesame seeds (toasted)
  1. Mix the sauce. Cook the chicken and chunk or shred it, removing bones. Cook the linguini and asparagus. Cut the cucumber in bit size pieces. I prefer to peel off parts of the skin, quarter it length wise and spoon out the seeds if it is a regular american cucumber. If you are lucky to get a Japanese cucumber, ignore the peeling and there will be no seeds. Toss the warm linguini, warm chicken and vegetables with sauce and serve.
This is a favorite recipe from my friend Becky. She hauls it to swim meets and it is now a favorite of ours.