As the saying goes… if you don’t succeed, try, try again. Well, we did exactly that while searching for the best peanut-lime noodle dish. We tried so many recipes from different cookbooks and blogs online, but none met our expectations until finally discovering and perfecting this amazing South-Asain masterpiece. The sauce is so easy to prepare: it combines creamy peanut butter with brown sugar, fresh ginger, a clove of garlic, scallions, a generous splash of lime juice, and a sprinkle of red pepper flakes. This smooth and delicious sauce is then tossed with linguine and tender oven-roasted broccoli, making a simple, healthy, and flavorful dinner that you can make in about 30 minutes.
While the original recipe from Ellie Krieger says to steam the broccoli, we have found that roasting it until tender and crispy gives the dish a deep toasty flavor, and to brighten the sauce we add a little garlic and double the lime juice. We have tried making this with other vegetables, but our favorite way to prepare it is using just broccoli, allowing it to be featured as the main ingredient. That said, feel free to add other mix-ins if you would like: whatever is fresh, delicious, and in season!
We like using linguine, but as a gluten-free option, you could try it with buckwheat soba or even rice noodles. And while it is delicious when served hot and fresh, it also makes a wonderful cold noodle salad the next day. This classic Thai-inspired meal is a perfect light summer dinner, made with fresh ingredients that bring the rich, authentic flavors of southeast Asia to your table.
Peanut Lime Noodles with Roasted Broccoli
adapted from Ellie Krieger
serves 4
12 to 16 ounces broccoli florets
1 tablespoon olive oil
12 ounces linguine
1/2 cup creamy natural peanut butter
1/4 cup soy sauce
1/4 cup water
2 tablespoons rice vinegar
juice from 2 limes (about 3 to 4 tablespoons)
1 scallion, cut into pieces
3/4-inch piece of ginger, peeled and chopped
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1 clove garlic
Preheat oven to 425°F. Spread the broccoli florets on a parchment-lined baking sheet, and drizzle or spray lightly with the olive oil. Roast until broccoli is tender when pierced with a fork and has lightly browned patches, about 16 to 20 minutes.
Meanwhile, fill a large pot with 4 quarts of water and 1 tablespoon of salt, and bring to a boil. Cook the linguine until al dente according to package directions, usually about 10 to 12 minutes.
While linguine cooks, combine the peanut butter, soy sauce, water, rice vinegar, lime juice, scallion, chopped ginger, brown sugar, red pepper flakes, and garlic in a blender. Purée until smooth, stopping to scrape down the sides of the blender if necessary.
When pasta is done, drain it and return it to the pot. Add the broccoli and sauce and toss gently until evenly coated. Serve hot, and enjoy!