1 cup fresh snow pea pods
1 (9-ounce) package refrigerated fettuccine
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/2 cup vegetable broth
3 tablespoons soy sauce
2 tablespoons lime juice
1 garlic clove, minced
2 teaspoons sugar
3/4 teaspoon ground coriander
1 teaspoon dried crushed red pepper
1 cup bean sprouts, divided
1 cup firmly packed Thai basil leaves, shredded and divided
1/4 cup chopped dry-roasted peanuts
Dried crushed red pepper, chopped dry-roasted peanuts, lime wedges
Trim snow peas, and cut in half diagonally.
Bring water to a boil in a large heavy saucepan; add snow peas, and cook 45 seconds. Drain. Plunge into ice water to stop the cooking process; drain and set aside.
Cook pasta according package directions; drain.
Whisk together coconut milk and next 8 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, 5 minutes or until mixture is thoroughly heated. Add snow peas, hot cooked pasta, 3/4 cup bean sprouts, and 3/4 cup basil; toss and place on a serving platter.
Sprinkle with remaining 1/4 cup bean sprouts, remaining 1/4 cup basil, and 1/4 cup chopped peanuts. Serve with assortment of condiments. Yield: 4 servings.
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