I realized just what a long title I gave this post, as I do have a tendency to do that. But let’s just roll with it!
I originally was inspired a few weeks ago to create a new recipe utilizing thai sweet chili sauce. Now, I’ve been struggling to attain that delicious sweet and spicy taste at home and I’ve been testing out a few other bloggers’ recipes but I still can’t seem to master the taste I’m looking for without it turning out too vinegar-y or lacking in that vibrant red color. (Help a sista out if you have any favorite recipes, I’m always looking to try them!)
Anyways, I ended up deciding to do a peanut satay sauce for a spaghetti with shrimp and veggies, which definitely turned out as expected! In undergrad, I became slightly obsessed with pad thai and stir fry day at my campus’s cafeteria. They usually always had a certain day in which they offered a spicy peanut sauce to go with the stir fry, which obviously I always devoured. So I figured it was time to get back to business with figuring out a new recipe to try that involved peanut satay.
This recipe is easy, but does involve a bit of multi-tasking. I tweaked a new peanut satay that I wanted to try and I really enjoyed it. Compliments of She Simmers–here. I did omit the vinegar and I only used a little bit of sugar and salt, but other than that, I would highly recommend giving this recipe a try!
Ingredients: (Yields about 4-6 servings)
- 1 1/2 cups uncooked whole wheat linguine
- 3 cups cooked, peeled frozen shrimp, thawed
- 3 medium carrots, chopped
- 1 12-ounce can water chestnuts
- 1 medium zucchini, spiraled
- 3/4 cup natural creamy peanut butter
- 1 tbsp thai garlic chili paste
- 2 tsp garlic powder
- 1 13.5-ounce condensed unsweetened coconut milk
- 2 tbsp chopped peanuts
- 3 tsp sugar
- 1 1/2 tsp salt
- In a medium saucepan, cook linguine according to packaging and then drain.
- In a large wok, or saucepan with lid over medium heat, combine carrots, water chestnuts, shrimp and carrots and sauté for 5-7 minutes with garlic powder.
- While the ingredients in the wok are cooking, in another medium saucepan, combine the coconut milk, peanut butter, chili paste, sugar and salt and bring to a boil. Reduce to simmer, and continue to simmer until mixture thickens slightly, about 5 minutes.
- Pour the peanut satay mixture over ingredients in the wok. Top with chopped peanuts and serve warm.