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Karenne
April 1st, 2007, 11:12 PM
4 Servings
Prep Time: 5 minutes
Cook Time: 25 minutes

1 pund spaghetti
2 tablespoons vegetable oil
1 tablespoon red curry paste, plus more to taste
1 14.5 ounce can chicken broth (about 2 cups)
1 13.5 ounce can unsweetened coconut milk
2/3 cup creamy peanut butter
2 tablespoons fish sauce
2 tablespoons sugar
2 teaspoons soy sauce
Crushed peanuts, for garnish

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta well and return to the pot.

2. Meanwhile, in a large, deep skillet, heat the oil over medium heat until hot but not smoking, about 2 minutes. Stir in the curry paste (adding more if a spicier sauce is desired) and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the chocken broth, coconut milk, and 1/4 cup water and bring to a gentle boil, stirring constantly, over medium-high heat; cook for 2 to 3 minutes. Whisk in the peanut butter, fish sauce, sugar, and soy sauce to form a smooth, creamy sauce, about 1 minute. Toss the sauce with the noodles and top with the peanuts.