Javanese Peanut Pasta
| Yield: | 4 Servings |
| Categories: | Pasta |
| 2 | ts | Peanut oil |
| 1 | ts | Dried pepper flakes, crushed |
| 4 | Scallions, trimmed and chopped | |
| 2 | tb | Dark brown sugar |
| 4 | tb | Rice wine vinegar |
| 1 | ts | Sesame oil |
| 3 | tb | Soy sauce |
| 1 | ts | Freshly grated ginger |
| 1 | Garlic clove, pressed | |
| 1 | c | Chunky peanut butter |
| 1 | c | Chicken broth, defatted |
| 1 | lb | Egg fettucine, cooked |
| GARNISH | ||
| 1/2 | c | Chopped toasted peanuts |
| 2 | Scallions, sliced | |
| 1 | md | Cucumber, halved, seeded, and thinly sliced |
| 1 | Sweet red pepper, cut into thin strips | |
| 1/4 | c | Shredded coconut (optional) |
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