Yield: 6 servings

Cook’s notes: Peanut-butter pasta is a great last-minute supper from the pantry, except for the need for fresh ginger. I keep chunks of peeled ginger in a jar of sherry in the fridge; the ginger lasts indefinitely (I’ve never had it go bad), and the hint of sherry doesn’t hurt the pasta. If you use natural peanut butter, add about a tablespoon of sugar to the sauce; you may also need salt. If you don’t have rice vinegar, white-wine vinegar will work, but reduce it to 2 tablespoons.

1 pound pasta (linguine or curly pastas are our favorites)

2 tablespoons toasted sesame oil

About a 2-inch chunk of ginger, minced

4 tablespoons low-sodium soy sauce

3 tablespoons rice vinegar

2 large pinches of crushed red pepper flakes (or to taste)

¾ cup creamy or crunchy peanut butter

¾ cup chicken broth, preferably low-sodium if canned

Bring a large pot of water to a full boil; add about 2 teaspoons salt and the pasta; cook about 7 minutes, or until just done. Drain.

Meanwhile, heat sesame oil in a small pan over medium-high heat until warmed; add ginger and stir until mixture begins to sizzle. Reduce heat to medium-low and add soy sauce, vinegar, pepper flakes, peanut butter, and chicken broth; whisk until smooth and warmed through. Keep warm on low heat, whisking occasionally, if necessary. As soon as pasta is drained, toss with sauce until thoroughly mixed. Serve hot or at room temperature.

One Response to “Thai Pasta”

  1. Kristin Somers says:

    I love this pasta! So glad I found the recipe:)