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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I see lots of recipes for Peanut Noodles but I don't see this one. This is fron Rachael Ray magazine. As written, this makes more sauce than needed to suit my taste but I will post exactly as written in magazine and you can make up your own mind. My kids LOVE this. Ingredients:
1 lb spaghetti |
2 tablespoons canola oil |
1 tablespoon red curry paste (or more to taste) |
1 (14 1/2 ounce) can chicken broth |
1 (13 1/2 ounce) can coconut milk |
2/3 cup peanut butter |
2 tablespoons fish sauce |
2 tablespoons sugar |
2 teaspoons soy sauce |
Directions:
1. In large pot of boiling, salted water, cook pasta. Drain and return to pot (I usually do this while preparing the sauce).
2. In a large, deep skillet, heat the oil over medium heat.
3. Stir in the curry paste and cook til shiny and fragrant, 1-2 minutes. Take care not to burn it.
4. Whisk in broth, coconut milk and 1/4 cup of water and bring to gentle boil, stirring constantly, over medium hight heat; cook 3 minutes.
5. Whisk in peanut butter, fish sauce, sugar and soy sauce to form a smooth sauce, about 1 minute.
6. Toss the sauce with the noodles and serve.
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