Thai Peanut Noodles

• 6 Tablespoons Roasted Peanuts
• 1 package (about 12 Oz. Size) Soba (Buckwheat) Noodles
• 1 cup Light Coconut Milk
• 4 teaspoons Red Curry Paste
• 2 leaves Kaffir Lime Leaves
• 2 whole Shallots Peeled And Minced
• 2 Tablespoons Chopped Ginger
• 2 cloves Garlic, Minced
• 2 teaspoons Fish Sauce
• 3 Tablespoons Brown Sugar
• 2 teaspoons Worcestershire Sauce
• 2 leaves Thai Basil Sliced For Garnish

1. 1.
2. Place the peanuts in a Ziploc bag and use a rolling pin to crush them to a paste consistency 2.
3. Cook noodles according to package directions.
4. 3.
5. While the water is boiling for the noodles, combine the coconut milk, red curry paste, lime leaves, shallots, ginger, and garlic in a saucepan.
6. Heat over medium heat and stir constantly until oil separates.
7. 4.
8. Reduce heat to low and add fish sauce, sugar, and Worcestershire sauce.
9. 5.
10. Simmer until the sauce becomes creamy.
11. 6.
12. Remove kaffir leaves before serving.
13. 7.
14. Top noodles with your desired amount of sauce and stir to combine.
15. 8.
16. Top with Thai basil and peanuts for garnish.

peanuts, noodles, light coconut milk, red curry, lime leaves, shallots, ginger, garlic, fish sauce, brown sugar, worcestershire sauce, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/thai-peanut-noodles-4/ (may not work)