Peanut and Cilantro Noodle Salad

• 1 one-pound package of thick Chinese rice noodles
• 3/4 cup roasted unsalted peanuts
• 2 small shallots
• 2 cloves garlic
• 4 tablespoons fresh lime juice
• 12 tablespoons unsweetened coconut milk
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Chinese chili sauce
• 1/4 teaspoon turmeric
• 1 cup hot water
• 1/2 cup cilantro leaves

1. Cook noodles according to package directions until al dente, and drain.
2. While noodles are cooking, make the sauce.
3. Crush peanuts in food processor.
4. Squeeze juice from lime.
5. Peel and dice the shallots and garlic.
6. Put four tablespoons of the crushed peanuts in a saucepan with two tablespoons of the lime juice, shallots, garlic, coconut milk, sugar, soy sauce, cumin, chili sauce and turmeric.
7. Stir, cook for one minute, then pour into bowl, add remaining lime juice and hot water, and mix well.
8. Pour sauce over noodles, toss, and garnish with cilantro and remaining peanuts at the table.

noodles, peanuts, shallots, garlic, lime juice, coconut milk, sugar, soy sauce, ground cumin, chinese chili sauce, turmeric, water, cilantro

Taken from cooking.nytimes.com/recipes/4353 (may not work)