For quite some time I have been keeping an eye out for some type of Thai Peanut Sauce.  It’s either not carried or hidden very well in mainstream grocery stores, and I apparently don’t need it badly enough to venture to a specialty store.  So, when I was out and about yesterday and came across a jar, I snatched it up triumphantly.

I couldn’t resist the urge to cook with it that very evening, and after brainstorming for a few minutes while surveying my food supplies, this is what I came up with:

I tossed some angel hair pasta into a pot of boiling water, and while it was cooking I sauteed some shrimp (frozen, the lazy version), chopped onion, and snow pea pods in a pan with some olive oil, a dollop of the peanut sauce, and a touch of spice mixture-garlic, basil, thyme, parsley and chives.  I had the onions and shrimp going the whole time, but waited to throw in the pea pods until the end so they wouldn’t get too mushy.  When the noodles were done, I tossed them in a very small amount of the peanut sauce, just enough to very lightly coat them, and combined them with the sauteed mixture. 

It turned out better than I expected, and was actually quite delicious.  The amount of sauce was perfect, enough to get the full flavor but not overwhelming.  The vegetables were cooked perfectly, onions no too soft and the pea pods were tender crisp. 
Should I make this again I would probably add more vegetables, probably those that you might find in a stir fry.  If I liked peppers I would have added them for the color alone.  The angel hair worked, but I could see linguini working equally as well if not better.  The sauce gets an A, I am looking forward to trying it in different dishes, and probably as a dipping sauce for meat.  It would be excellent to use for Pad Thai, if I ever get the ambition to make it.