A couple of weeks ago, I happened to tweet that I was devouring a bowl of szechuan noodles with peanut sauce…and have since been inundated with readers requesting the recipe. So, here goes! This is one that I totally ad-libbed based on the contents of my fridge, and luckily, the end result was so good, it’s now on regular rotation. It’s the perfect crunchy-cool-warm-spicy-sweet combo – and feel free to change up the ingredients based on what you’re in the mood for! I could totally envision shredded carrots added to the mix, or peanuts swapped out for cashews – really, the combinations are endless. But definitely follow the instructions for the addictive sauce…I wanted to eat it by the spoonful!

  • 3 garlic cloves, chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 1 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp smooth peanut butter
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp sherry vinegar
  • 2 tbsp cup honey
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound fresh linguine
  • 1 red bell pepper, julienned
  • 1 cup sugar snap peas, blanched
  • 4 scallions, sliced diagonally (white and green parts)
  • 1/2 cup chopped herbs (I used basil, cilantro and mint)
  • 1/4 cup roasted peanuts, chopped

Place the garlic and ginger in a food processor fitted with a steel blade. Add the ingredients through the black pepper. Purée the sauce.

Cook the linguine al dente. Drain, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red bell peppers, sugar snap peas, scallions, herbs, remaining sauce and peanuts; toss well. Serve warm or at room temperature.

*serves 4

*sauce adapted from barefoot contessa

  1. 1
    Desiree @ chic coastal living | August 2, 2011 at 6:47 am

    This looks totally yummy!

  2. 2
    Stephanie | August 2, 2011 at 9:56 am

    What is it about peanut sauce?! I just made a similar dish last night and still have after-dinner cravings. Bookmarking this recipe to try! On different note, your pictures are always so beautiful. I really love viewing them.

    • Camille Styles | August 2, 2011 at 4:06 pm

      Thanks Stephanie, so glad you’re enjoying. And totally agree – I could eat a scary amount of peanut sauce! xo

  3. 3
    Kacie | August 2, 2011 at 12:19 pm

    That looks so good I would eat it for breakfast. Like, right now.

    A Collection of Passions

  4. 4
    Ridgely's Radar | August 2, 2011 at 10:31 pm

    Looks delicious! Thanks for sharing!

  5. 5
    Jessica Leigh | August 3, 2011 at 3:52 pm

    Thanks for the lunch inspiration!! I’m munching on this right now as I type one-handed. 😉 It’s delicious! And I think a squeeze of fresh lime juice puts it over the top.

  6. 6
    Hilary | August 3, 2011 at 9:01 pm

    That looks absolutely delicious!

    Tomorrow is Farmer’s Market day in downtown San Fran – I’ll have to investigate and see if I can whip this up!



  7. 7
    Auburn | August 9, 2011 at 12:56 pm

    I relied on this recipe last night and made the peanut sauce which I then used as a dressing over an adpated version of that CPK chicken salad you had posted about (for mine, I did shredded napa cabbage, iceberg lettuce, edamame, sugar snap peas, cilantro, rotisserie chicken (so much faster than cooking your own), avocado and peanuts). YUM!! I also added 1 TB of fish sauce to my peanut dressing for a little extra tang. The boyfriend and I LOVED this as an entree salad and the peanut dressing was so intensely flavored, we only needed a little. Definitely a winner of a recipe.

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