Thai Peanut Noodles

• 12 ounces, weight Cavatappi (or Elbow) Noodles
• 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
• 1 can (14 Oz. Can) Unsweetened Coconut Milk
• 2- 1/4 cups Chicken Broth
• 4 cloves Garlic, Minced
• 1 Tablespoon Tamarind Paste (optional)
• 1 teaspoon Soy Sauce
• 2 teaspoons Fish Sauce
• 1/2 teaspoons Red Pepper Flakes
• 2 Tablespoons Peeled Ginger Root, Minced Or Grated
• 1 cup Roasted Salted Peanuts (save A Few For Topping)
• 2 Tablespoons Peanut Butter, Crunchy Or Creamy
• 1 Tablespoon Peanut Or Olive Oil, Or As Needed To Loosen Up The Pasta
• 1 whole Large Carrot, Grated
• 1 cup Shredded Purple Cabbage
• 3 whole Scallions, Cut Into Inch-long Pieces
• 1/2 cups Chopped Cilantro Leaves
• 2 whole Limes, Juiced

1. For the pasta:
2. 1.
3. Place the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts (reserve a few for garnish) and peanut butter in a large stockpot or Dutch oven.
4. 2.
5. Cover the pot and bring the contents to a boil.
6. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so.
7. Remove from heat.
8. 3.
9. Season to taste with salt and pepper.
10. Serve pasta hot, reserving half of the pasta for leftovers (in the salad, recipe below).
11. To make the salad:
12. 1.
13. Refrigerate the leftover pasta overnight.
14. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles if needed.
15. 2.
16. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice and reserved chopped peanuts.
17. Serve as a chilled salad.

weight cavatappi, red bell pepper, milk, chicken broth, garlic, tamarind paste, soy sauce, fish sauce, red pepper, ginger, peanuts, peanut butter, peanut or olive oil, carrot, purple cabbage, scallions, cilantro, whole limes

Taken from tastykitchen.com/recipes/main-courses/thai-peanut-noodles-3/ (may not work)