Southern-Style Peanut Noodles

Accented with hot sauce, thick-cut bacon, and collard greens, these peanut noodles are a fun take on a classic Thai dish.

Southern-Style Peanut Noodles
Yields: 4-6 servings
  • ⅔ cup creamy peanut butter
  • ½ cup water
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon hot sauce
  • 1½ teaspoons sugar
  • ¾ teaspoon kosher salt, divided
  • 6 slices thick-cut bacon
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • 6 cups (½-inch-thick) sliced collard greens
  • 2 cloves garlic, finely chopped
  • ½ pound linguini, cooked according to package directions
  • ¼ cup chopped salted cocktail peanuts
  • Quick Pickled Cucumbers (recipe follows)
  1. In a medium bowl, whisk together peanut butter, ½ cup water, vinegar, hot sauce, sugar, and ½ teaspoon salt until smooth.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Increase heat to medium-high.
  3. In a large bowl, toss together shrimp and remaining ¼ teaspoon salt. Add shrimp to skillet; cook, turning occasionally, until pink and firm, 4 to 5 minutes. Remove from skillet.
  4. Add collard greens and garlic to skillet; cook until greens are wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, shrimp, and peanut butter mixture, tossing gently to coat. Sprinkle with peanuts. Crumble bacon, and sprinkle over pasta mixture. Serve with Quick Pickled Cucumbers.

Quick Pickled Cucumbers
Yields: 1½ Cups
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced onion
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon vegetable oil
  • ¼ teaspoon kosher salt
  1. In a medium bowl, toss together all ingredients. Cover and let stand for at least 1 hour or refrigerate for up to 3 days.



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