Javanese Peanut Pasta

Name: Javanese Peanut Pasta
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

18 ingredients

10 steps

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.