Meal Kit

Thai Linguine in Chili Peanut Sauce

With Shiitake Mushrooms and Bok Choy

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This seamless fusion of Thai and Italian cuisines brings together a hearty plate of linguine pasta with classic Thai peanut sauce spiked with soy, ginger and a touch of spice. Usually served as a condiment alongside skewers of chicken, beef or pork called "satays," this sauce melds perfectly with the linguine. Fresh shiitake mushrooms, snow peas and carrot round out a vegetarian dish that satisfies without weighing you down.

In Your Box (serves 2)

  • Info
    7 oz. Linguine
  • 1 Heads of Baby Bok Choy
  • Info
    4 fl. oz. Half and Half
  • 1 Lime
  • 3½ oz. Shiitake Mushrooms
  • 3 oz. Carrots
  • 2½ oz. Snow Peas
  • 1 fl. oz. Sriracha
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 0.17 fl. oz. Toasted Sesame Oil
  • Info
    ½ cup Creamy Peanut Butter
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the ingredients

    Bring a medium pot of lightly salted water to boil. Thoroughly rinse produce and pat dry. Peel and julienne carrot (slice thinly like matchsticks.) Remove and discard the stems from shiitake mushrooms and julienne caps. Remove any discolored outer leaves from baby bok choy and cut in half where the green leaves meet the white. Julienne both parts and reserve separately. Quarter lime.

  2. 2

    Make the Sauce

    In a small pot, combine peanut butter, soy sauce, half and half, juice from two lime quarters, and half of the Sriracha sauce. Taste and add more Sriracha if desired. Heat over low heat and stir to combine. Set aside and keep warm.

  3. 3

    Make the Pasta

    Drop linguine in the boiling water and stir constantly for the first 30 seconds. Cook until al dente, about 6-7 minutes. Reserve a half cup of cooking water, then drain linguine in a colander and toss pasta in a mixing bowl with the sesame oil.

  4. 4

    Cook the Vegetables

    In a medium pan, heat 1 tsp. olive oil over medium heat. Add shiitake mushrooms, carrots, and white part of bok choy. Cook until they begin to soften, about 3-4 minutes. Add snow peas and cook for an additional minute.

  5. 5

    Sauce the Pasta

    Add peanut sauce to the bowl with linguine and toss until well mixed. If the sauce feels too thick, add reserved pasta cooking water 1 Tbsp. at a time until linguine is completely coated.

  6. 6

    Plate the Dish

    Twirl linguine in the center of a plate. Arrange vegetable mixture around generously. Top with julienned green tops of bok choy and serve last two quarters of lime on the side.

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