Javanese Peanut Pasta

Submitted by smoke alarm jr

"I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving."

 

• Ready In: 20mins
• Ingredients: 17
• Serves: 4

ingredients

• 2 teaspoons peanut oil
• 1 1⁄2 teaspoons dried crushed red pepper flakes
• 4 scallions, chopped
• 2 tablespoons dark brown sugar
• 4 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon ginger
• 1 clove garlic, pressed
• 1 cup chunky peanut butter
• 1 cup chicken broth
• 1 lb of cooked egg fettuccine pasta

• GARNISH

• 1⁄2 - 1 cup toasted peanuts
• chopped scallion
• 1 medium cucumber, seeded and thinly sliced
• 1 sweet red pepper, thin strips
• 1⁄4 cup shredded coconut

directions

1. Heat oil and add red pepper flakes.
2. Cook over low for a minute or two.
3. Add the 4 chopped scallions and saute for a minute.
4. Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
5. Return pan to low heat and add peanut butter a bit at a time.
6. Stirring constantly add chicken broth until hot.
7. Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
8. Sprinkle with toasted peanuts and scallions.
9. Place cucumber slices and red pepper strips around pasta.
10. Sprinkle with coconut if desired.

Reviews

[winkki]

Mmmm, good stuff! The kids wanted spaghetti one night but the tomato sauce didn't sound good to me so I made this sauce up for myself. It was simple enough to do while preparing everyone else's food at the same time. I went a bit easy on the pepper flakes at first, not knowing how hot it would turn out, but will probably add more next time; I like having the choice of heat. ;o) The sauce was creamy with a bit of zing; next time I will try to make sure I have some fresh ginger on hand to really bring out that side of the flavor (especially with the coconut at the end). I think the sauce alone would be great on spring rolls/egg rolls too. I know this will appear on our table again ~ thanks, SAjr! :o)