Thai Linguini - menu description
Source: California Pizza Kitchen
A spicy Thai peanut-ginger sauce with julienne carrots, green onions, cilantro and roasted peanuts. Topped with fresh bean sprouts. Also available with Chicken or Shrimp.
CALIFORNIA PIZZA KITCHEN THAI LINGUINE
12 ounces linguine
4 tablespoons oriental sesame oil, divided use
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes.
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
Source: Desi Chef /Yahoo Answers
Source: California Pizza Kitchen
A spicy Thai peanut-ginger sauce with julienne carrots, green onions, cilantro and roasted peanuts. Topped with fresh bean sprouts. Also available with Chicken or Shrimp.
CALIFORNIA PIZZA KITCHEN THAI LINGUINE
12 ounces linguine
4 tablespoons oriental sesame oil, divided use
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes.
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
Source: Desi Chef /Yahoo Answers
MsgID: 1432051
Shared by: Halyna -- NY
In reply to: ISO: CPK Thai Linguine
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna -- NY
In reply to: ISO: CPK Thai Linguine
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: CPK Thai Linguine |
| Vanessa, Melbourne (Australia) | |
| 2 | Recipe: California Pizza Kitchen Thai Linguine |
| Halyna -- NY | |
| 3 | Thank You: California Pizza Kitchen Thai Linguine - Many thanks Halyna |
| Vanessa, Melbourne (Australia) | |
| 4 | Thank You: California Pizza Kitchen Thai Linguine |
| Birju - NY | |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Phils Inn Spaghetti Sauce (slow simmered in oven)
- Wagon Wheel Pasta with Salsa Chicken (WW points = 8)
- Herbed Stuffed Shells (using fresh ricotta and broccoli)
- Ragu di Carne (Bolognese Meat Sauce)
- Shrimp and Vegetable Pasta (using tomatoes, bacon and olives)
- Skillet Spaghetti Using Canned Tomatoes (spaghetti is cooked in the sauce) (1980)
- Pumpkin Gnocchi in Aceto Balsamico Cream Sauce
- Spaghetti with Red Clam Sauce
- Spring Vegetable Sauce
- Quick Red Clam Sauce (using canned clams and fresh tomatoes)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!