I wanted something different, so I made Thai chicken.
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linguine, boiled as usual

peas, nuked in the wave and drained (supposed to be sugar snap, but I only had ordinary)

chicken fried in a skillet (supposed to be breast, but I used thighs)

sauteed garlic

sauce - 1/4 cup water, 1 T soy sauce, 1 T lime juice. 2 T peanut butter, tiny amt cayenne pepper (I prefer black pepper). Don't thicken; just put the food in a serving bowl and slosh the sauce on top.

The first batch was dry, so the second day I made another batch of sauce, reducing the water and increasing the lime juice.

The peanut butter didn't want to mix with the water, and i wonder if adding a tiny bit of mayonnaise would help with that.