Spicy Thai Peanut Salad
The mild spiciness of this salad is perfectly complemented by a well-chilled Sauvignon Blanc or Riesling.
Serves: 6



  • 1 pound linguine or your favorite pasta
  • 2 scallions, slice 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
  • 2-3 tablespoons loosely chopped fresh cilantro
  • Salt and pepper to taste
    Optional: grilled shrimp or chicken


  1. Fully cook the noodles, drain and rinse with cold water.
  2. In 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.
  3. Place pasta and garnish with chopped fresh cilantro.
  4. Top with grilled chicken or shrimp if desired.

Grilled Shrimp:
  • 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.

    Grilled Chicken:
  • 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.