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Spicy Thai Peanut Noodle Recipe

Ingredients:

1 pound of linguine pasta
2 heaping tablespoons of sea salt for pasta water
3-4 cloves of fresh garlic, minced
2-3 tablespoons of fresh ginger, minced
1⁄2 cup organic, low-sodium chicken stock
1⁄2 cup organic peanut butter, smooth or chunky
3 tablespoons of soy sauce
3 tablespoons of honey
4 teaspoons of hot red curry paste (or hot Chile paste)
3-4 fresh scallions, chopped
1⁄4 cup dry-roasted peanuts, no salt added, rough chopped (use more if using creamy peanut butter in the sauce)

Directions:
Boil water, add salt, and than add the pasta.
After slice the scallions and chop the peanuts. Set aside for garnish.
Peel and mince the ginger and the garlic. Set aside.
In a medium saucepan, combine the chicken stock, peanut butter, soy sauce, hot red curry paste, honey, garlic and ginger.
Stir all ingredients gently over medium heat until the peanut butter has melted.
It will turn from a dark brown to a beautiful caramel color. Simmer gently for 1-2 minutes, stirring every now and then. Turn the heat to low and keep warm.
When pasta is done, drain, but save a little bit of the water the pasta was cooked in.  Then add the peanut sauce, and stir gently to combine.
Add the leftover water as you would like to get a smoother sauce that coats the pasta a little bit better.
Garnish with chopped peanuts and fresh scallions.
Enjoy!
These noodles taste good cold too!
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