Mmmmmm…peanut butter. It is really good on everything! So clearly peanut noodles are amazing, I mean, pasta plus peanut butter…what could be bad? I found this recipe in the 2009 Food & Wine Cookbook and was intrigued by the addition of red curry paste to classic peanut noodles. After making it, I was pleased to see that it worked really well. The curry paste added a little bit of spice to this dish but with the amount I used, I wouldn’t really call this a spicy meal. If spice is your thing, you might want to add more curry paste, crushed red pepper, or Sriracha to spice it up. I added shredded chicken to the noodles to make this more of a meal than a side. Using a supermarket rotisserie chicken saved time and made this a quick weeknight dinner, which I really needed, since I had to use the time I saved that night to make Peppermint Blondies for my son’s teacher. If you prefer to make a vegetarian dish, tofu would work well instead of chicken, or just enjoy the peanut noodles on their own. They’re supposed to be served cold but I love them hot as well!
Red Curry Peanut Noodles (adapted from Food & Wine Annual Cookbook 2009)
Yield: 4 servings
3/4 pound spaghetti (I used a mixture of whole wheat and regular)
1/2 cup creamy peanut butter
1 1/2 tablespoons fresh lime juice
1 tablespoon red curry paste
1/3 cup lower sodium chicken broth
1/4 cup plus 2 tablespoons fresh cilantro leaves, divided
kosher salt, to taste
1 cup shredded chicken
2 green onions, white and green parts thinly sliced
1 cup matchstick carrots
1/3 cup coarsely chopped salted roasted peanuts
1. Boil a large pot of salted water. Once it is boiling, add the spaghetti and cook according to package directions, until it is al dente. Drain the pasta and rinse under cold water.
2. In a food processor (a 2 cup mini food processor is large enough), pulse together the peanut butter, lime juice, red curry paste, broth, and 1/4 cup cilantro until pureed. Season with salt, to taste.
3. In a large bowl, add the drained and rinsed spaghetti to the chicken, onions, and carrots. Mix in the sauce and toss to combine.
4. Garnish with the remaining cilantro leaves and the chopped peanuts.