Peanut Noodles

From Rachael Ray


1 lb spaghetti

2 tbsp vegetable oil

1 tbsp red curry paste

1 14.5 oz can chicken broth (2 c)

1 13.5 oz can unsweetened coconut milk

1/2 c creamy peanut butter

2 tbsp fish sauce

2 tbsp sugar

2 tsp soy sauce

1. Cook pasta. Drain and return to pot.

2. Heat oil over medium heat about 2 mins. Stir in the curry paste and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the chicken broth, coconut milk, and 1/4 c 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.

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