Angel Hair Pasta with a Thai Peanut Sauce

Yummy with just the right amount of heat!

Recipe from The Ultimate Peanut Butter Book.

Olive oil
1 small onion, minced (about 1/3 cup)
1 garlic clove, minced
1 ½ tablespoons minced peeled fresh ginger
2 teaspoons chili paste
2 teaspoons packed dark brown sugar
¾ cup nonfat evaporated milk or light coconut milk
½ cup chunky peanut butter
Juice of 1 lime (about 2 tablespoons)
8 ounces dried angel hair pasta or other thin pasta, or 12 ounces fresh pasta, cooked and drained
Reserved pasta cooking water to thin sauce if needed

Heat 1 to 2 tablespoons olive oil in nonstick skillet over medium heat. Add the onion, garlic, and ginger; sauté until fragrant and soft, about 1 minute. Stir in the chili paste and brown sugar; cook, stirring constantly, until very aromatic, about 15 seconds. Stir in the evaporated milk, peanut butter, and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds.

Pour the warm sauce over the noodles in a large bowl. Toss well and serve at once. (Note: Add some reserved pasta cooking water if needed to thin the sauce).

If you’d prefer a smoother, silkier texture, puree the sauce in a blender or a food processor before tossing with the pasta. Personally, I really liked the chunky texture.