Thai-Style Noodles with Peanut Basil Sauce

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1 cup fresh snow pea pods

14 ounces chantaboon rice stick noodles

3/4 cup coconut milk

1/2 cup crunchy peanut butter

1/2 cup vegetable broth

3 tablespoons thin soy sauce

2 tablespoons lime juice

2 cloves garlic -- minced

2 teaspoons palm sugar

3/4 teaspoon ground coriander

1 teaspoon ground Thai chile peppers

1 cup bean sprouts -- divided

1 cup firmly packed basil leaves -- shredded & divided

1/4 cup dry roasted peanuts -- chopped

red pepper flakes, peanuts, lime wedges

 

 

 

Soak rice noodles in lukewarm water for 45 minutes or longer to

soften. 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 cool water to stop the cooking process. Drain and

set aside. Whisk together coconut milk and next 8 ingredients in a

large saucepan. Cook over medium-low heat, whisking occasionally,

about 5 minutes or until mixture is thoroughly heated. Add snow peas,

rice noodles, 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.