- 1 pound linguine pasta
- 1 1/2 cups crunchy peanut butter
- 1/3 cup red pepper seasoned rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sriracha sauce, or to taste
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Whisk peanut butter, rice vinegar, soy sauce, and sriracha sauce together in a large bowl until well-combined. Add linguine and toss to coat completely.