(Serves 4 or 8 as an appetizer)
12 oz thin (spaghetti) pasta or rice noodles
1 cup of peanut butter, I like using (Skippy) crunchy with peanuts
1 Serrano chilies (green), seeded, diced fine (optional)
2 garlic cloves, minced
1/2 inch piece of ginger, minced
2 tblsp brown sugar
½ tsp cayenne pepper
1 tblsp white wine vinegar or rice vinegar
1 tblsp fresh lime juice
1/4 cup soy sauce
1 tblsp sesame oil
4 green onions, cut into thin rings
3-4 oz coconut milk
1 tsp peanut oil
In a large pot boil enough water to cook 12 oz of pasta (about 16 cups with 2 tsp salt). Once the water is at a rapid and vigorous boil, add the pasta or rice noodles and stir a few times in the first few minutes to ensure the pasta does not all stick together. Cook until just done, about 7-8 minutes for pasta. Drain and set aside.
In a sauce pan over medium/low heat, add the peanut oil, then the ginger and garlic and minced pepper, if your using it. After 1 minute add the soy sauce and brown sugar, turn off the heat and stir until the sugar is dissolved, now add in the peanut butter, vinegar and sesame oil, stir until everything is mixed well. Thin it out with the coconut milk, add a tblsp at a time until you reached the desired consistency, (thick like a good pizza sauce). Set aside.
Mix the peanut sauce into the pasta, I always make too much peanut sauce so I have leftover for other dipping needs like chicken skewers, etc. That being said only add half the peanut sauce and mix together with the pasta and taste, adjust by adding more peanut sauce until you find a good balance.
Add the lime juice and mix in, now sprinkle the green onions and mix into the pasta. Taste, adjust seasoning as you like, I usually add a few red pepper flakes for added heat.
I love this dish hot, lukewarm, room temperature or any old way! Great to bring on picnics or to to potlucks, enjoy!