Kitchen Garden Seeds

Thai Peanut Noodle Salad
Jonathan King and Jim Stott, authors * The Stonewall Kitchen Cookbook
The Stonewall Kitchen Cookbook
www.stonewallkitchen.com

A wonderful specialty foods catalog, Stonewall Kitchen has a mouth-watering array of exceptional jams, jellies, mustards, chutneys and sauces with which to jazz up traditional recipes or create new ones all your own. For their terrific cookbook, condiments or unique kitchen accessories, visit www.stonewallkitchen.com or phone (800) 826-1752 for their catalog. “With a bottle of Roasted Garlic Peanut Sauce in your pantry, this vegetarian dish can be put together in no time. Add a cup or two of sliced cooked chicken, left-over sliced steak or cooked shrimp, as you wish.”

Thai Peanut Noodle Salad
  • 2 Scallions, thinly sliced
  • 1 Red Bell Pepper, cored, seeded and julienned
  • 1 Yellow Bell Pepper, cored, seeded and julienned into 2" pieces
  • 1 small Cucumber, quartered, seeded and julienned into 2" pieces
  • 1/2 cup finely chopped, dry-roasted peanuts
  • 1 1/2 cups Stonewall Kitchen Roasted Garlic Peanut Sauce
  • 1 lb. cooked and drained linguine
  • 3 tablespoons Cilantro, finely chopped
  • Combine the Scallions, Bell Peppers, Cucumber, peanuts and peanut sauce in a large bowl. Add the pasta and toss until everything is well combined. Sprinkle with Cilantro and serve. The pasta can be refrigerated and served chilled if desired; it will keep for 2 days covered in the refrigerator. Serves 4 to 6.