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Pasta in Peanut Sauce


1 lb. gluten-free spaghetti or linguini (Deboles, Thai Kitchen, or Tinkyada)
2 tablespoons peanut oil
1 small red onion, peeled and minced
6 garlic cloves, minced
1 teaspoon good curry powder (as hot as you prefer)
a good pinch of cayenne pepper, or more, for desired heat
2/3 cup all natural peanut butter
1 tablespoon brown sugar
1 tablespoon wheat-free tamari sauce
3 tablespoons rice or apple cider vinegar
1 1/2 cups hot gluten-free vegetable (or chicken) broth
sea salt and freshly ground white pepper, to taste
4 green onions, chopped
small bowl of flaked coconut
small bowl of chopped peanuts


Bring a large pot of salted, fresh water to a rolling boil and (following the cooking directions on the pasta package) cook the pasta to al dente, firm but tender to the bite. Rinse and set aside in a warmed serving bowl.

Meanwhile, heat the oil in a saucepan over medium heat, and saut, the onion for about 5 minutes until softened. Add the garlic, curry powder and cayenne and stir 1 minute. Add the peanut butter, brown sugar,tamari sauce, and vinegar, and stir to make a smooth paste. Slowly begin adding the heated broth, stirring or whisking to blend. Heat through gently. Taste for seasoning adjustments, and add salt and pepper to taste.

Pour the peanut sauce on the noodles and toss well. Serve at the table, and offer small bowls of chopped green onions, flaked coconut and chopped fresh peanuts for garnish. Add more nutrition by tossing in cooked vegetables, tofu, shrimp, leftover chicken pieces, etc.

Serves 4.

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