Living Behind The Curve

Ingredients:

• 1 cup strongly brewed chai tea
• 1 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup fresh lime juice
• 1/2 teaspoon chili oil
• 1/2 cup peanut oil
• 1 tablespoon sesame oil
• 1 pound linguine
• 1 cucumber, peeled, cut into thin strips
• 1/2 cup finely chopped scallions
• 1 cup fresh green beans, blanched and cut into 1″ pieces
• 1 cup broccoli slaw (matchsticked broccoli, carrot, and cabbage)
• mint leaves, for garnish

In a large pot of salted water, cook pasta until just al dente. Combine peanut and sesame oils in a large bowl. Drain pasta well, and toss in oil mixture. Set aside.

In a blender, combine tea, peanut butter, soy sauce, lime juice, and chili oil. Pulse until ingredients are blended and dressing has the consistency of a thin milkshake.

Add vegetables to cooled pasta and toss with sauce. Allow to set for at least 1 hour before serving. Garnish with mint leaves.

This recipe was part of the $25 Dinner Party.