Ingredients:
1 lb. TCPC Ginger & Garlic Linguini.
1 8 oz. TCPC Thai Peanut Sauce defrosted.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.
1 lb. TCPC Ginger & Garlic Linguini.
1 8 oz. TCPC Thai Peanut Sauce defrosted.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.
Instructions:
Cook the Ginger & Garlic Linguini according to package directions.
In a small sauce pan on low heat whisk together the Thai Peanut Sauce, reserved pasta water,
and shoyu till smooth and warmed.
Add chopped scallions & pan-roasted peanuts (Reserve 2 Tbsp. each)
Combine cooked pasta & sauce mixture.
Top with reserved chopped scallions & pan-roasted peanuts for a quick, Pad Thai dinner.
Delicious hot or cold! N ;)
Cook the Ginger & Garlic Linguini according to package directions.
In a small sauce pan on low heat whisk together the Thai Peanut Sauce, reserved pasta water,
and shoyu till smooth and warmed.
Add chopped scallions & pan-roasted peanuts (Reserve 2 Tbsp. each)
Combine cooked pasta & sauce mixture.
Top with reserved chopped scallions & pan-roasted peanuts for a quick, Pad Thai dinner.
Delicious hot or cold! N ;)
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