Peanutty pasta

Yesterday, I came across this recipe here and decided to make it since simple is all I wanted yesterday. I have made an Asian style pasta before but the sauce I made for that was different than this.
This pasta was super easy to make, I doubled all the amounts so that both of us could pack it for lunch. I followed most of the recipe except a few things

a. I added store-bought chilli garlic sauce (quite a few dashes, since I was craving spicy food)
b. I omitted the broccoli and added sugar snap peas (what better than a handful to these beauties!)
c. I added soy sauce instead of teriyaki sauce and omitted the sugar called for in the original recipe.
d. I added nearly a third of a cup of lime juice and even topped it with more lime juice before serving.
e. I also added nearly 2 tbsp of chopped ginger.

I am sending this to Presto pasta nights hosted by Hillary of Chew on that blog

Judgement day: While the flavor was great, the pasta was a bit dry. I think I would add more of the broth next time.

4 thoughts on “Peanutty pasta

  1. I think peanuts and pasta were born to be eaten together. Great dish! Thanks for including in tomorrow’s roundup! πŸ™‚

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