Peanut Noodles Nancie McDermott   From Every Day with Rachael Ray February 2007 FOUR SERVINGS Prep Time: 5 min Cook Time: 25 min 1 pound spaghetti 2 tablespoons vegetable oil 1 tablespoon red curry paste, plus more to taste One 14.5-ounce can chicken broth (about 2 cups) One 13.5 ounce can unsweetened coconut milk 2/3 cup creamy peanut butter 2 tablespoons fish sauce 2 tablespoons sugar 2 teaspoons soy sauce Crushed peanuts, for garnish 1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta well and return to the pot. 2. Meanwhile, in a large, deep skillet, heat the oil over medium heat until hot but not smoking, about 2 minutes. Stir in the curry paste (adding more if a spicier sauce is desired) and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the chicken broth, coconut milk and 1/4 cup 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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