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Spicy Thai Peanut Salad
Makes 6 Servings
*1 lb. linguine or your favorite pasta
*2 scallions, sliced about 1/4 inch thick, green portion only
*1 red bell pepper, diced into 1/2 inch cubes
*1 small cucumber, seeded and diced into 1/2 inch cubes
*1 cup Stonewall Kitchen Roasted Garlic Peanut Sauce
*Salt and pepper to taste
*2-3 tbls. loosely chopped fresh cilantro
*Optional: grilled shrimp or chicken (See Notes)
1Fully cook the noodles, drain and rinse well with cold water.
2In a large bowl, toss the noodles with all the chopped vegetables and Roasted Garlic Peanut Sauce. Add more sauce if you desire. Salt and pepper to taste.
3Plate pasta and garnish with chopped fresh cilantro.
4Top with grilled shrimp or chicken if desired.
  • Place 4-5 shelled and deveined jumbo shrimp on skewers, brush generously with Roasted Garlic Peanut Sauce and grill on both sides. Shrimp only take a few minutes to cook, so watch them carefully. Hint: Skewer each shrimp in 2 places; this will help to keep it from spinning on the skewer.
  • Slice chicken breast into 2" strips. Push a wooden skewer lengthwise through the chicken strips. Brush with Roasted Garlic Peanut Sauce and place on a hot grill.
  • Before using, always soak wooden skewers in water for 30 minutes to prevent burning on the grill.

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