I love anything with peanut butter, and these noodles are no exception. There is quite a flavor combination going on here with the sweet and salty peanut butter, the red pepper flakes, the lime and the fresh cilantro, but it all works. The flavors are great together. These noodles would be perfect aside some Thai or Asian-style grilled chicken and steamed green beans.
1/2 lb. bucatini pasta (or other large tube pasta)
1-2 Tbsp vegetable oil
1-inch piece of ginger, peeled and grated
1-2 large garlic cloves, chopped
pinch of red pepper flakes
1/2 cup chicken stock
3 Tbsp temari (or soy sauce)
1/4 cup creamy peanut butter
juice of 1 lime
1/2 cup unsalted roasted peanuts (optional)
1/2 bunch of fresh cilantro, chopped
Bring pasta water to a boil. Cook to al-dente. Drain, reserving 1/2 cup pasta water.
Return pot to stove. Add vegetable oil, ginger, garlic and red pepper flakes. Cook for 2 minutes. Add 1/4 cup reserved pasta water, chicken stock and temari and bring to a boil. Cook 2-3 minutes. Turn off heat and add peanut butter and whisk. If it's too thick, add more reserve liquid. Add lime juice, noodles and toss to coat. Add nuts, if desired, cilantro and toss.
SOURCE:Rachael Ray
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