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Thai-Style Noodles w/Peanut Basil Sauce

1 cup fresh snow pea pods
9 oz pkg fresh 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
2 cloves garlic, 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 dry roasted peanuts, chopped
red pepper flakes, 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 to package directions.

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,
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


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