- ½ pound angel hair pasta
- 3 tablespoons sesame oil
- 1 tablespoon red curry paste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 serrano chili, chopped
- 2 shallots, chopped
- 1 clove garlic, chopped
- Juice from one lime
- 2 tablespoons fish sauce
- ¼ cup soy sauce
- ½ cup dry roasted peanuts, chopped
- Fresh chopped basil, about 5 leaves
- Fresh chopped cilantro about half a small bunch
- ½ teaspoon dried chili flakes (optional)
Cook angel hair pasta according to the direction on the box until al dente.
Preheat the 11” Wok over medium high heat for about five minutes. Add sesame oil, curry paste, cumin, coriander and chili flakes (optional). Cook for about two minutes or until very fragrant; add Serrano chili, garlic and shallots. Cook for about three minutes; be careful not to burn so watch the heat.
If the sides of the pan star, make sure to lower the temperature.
Add the fish sauce, soy sauce, chopped roasted peanuts and lime juice; cook for 2 minutes.
Add pasta and toss to coat. Garnish with the fresh herbs and serve immediately.
A special “Thanks” to David Knight and Renee Maddison for creating this delicious recipe for Dinner4Two! If you have a recipe for us, please send it to firstname.lastname@example.org!