2 tsp Peanut oil
1 tsp Dried pepper flakes, crushed
4 Scallions, trimmed and chopped
2 tbsp Dark brown sugar
4 tbsp Rice wine vinegar
1 tsp Sesame oil
3 tbsp Soy sauce
1 tsp Freshly grated ginger
1 Garlic clove, pressed
1 cup Chunky peanut butter
1 cup Chicken broth, defatted
1 lb Egg fettucine, cooked
GARNISH
1/2 cup Chopped toasted peanuts
2 Scallions, sliced
1 medium Cucumber, halved, seeded, and thinly sliced
1 Sweet red pepper, cut into thin strips
1/4 cup Shredded coconut (optional)
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Heat oil in saucepan. Add red pepper flakes and cook over low heat for 1 minute. Add 4 chopped scallions; saute briefly, then remove from heat. Stir in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and garlic; mix thoroughly. Return pan to low heat. Add peanut butter a little at a time, stirring constantly. Add chicken broth, stirring constantly. Heat to piping hot. Place cooked fettucine in a large shallow bowl. Pour peanut sauce over and toss to combine. (If less sauce is desired, the excess sauce may be refrigerated and then reheated for other use.) Sprinkle with toasted peanuts and sliced scallions. Arrange cucumber slices in concentric circle around pasta. Arrange red pepper strips to radiate from center. Sprinkle coconut in middle of dish. Serve immediately. Makes 4 to 6 servings. From: Steve Herrick Source: [Yankee Magazine's Second Great Annual New England Cook-Off Cookbook]
Submitted By SANDEE EVELAND On MON, 11-15-93 (09:54)
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