Pasta in Spicy Peanut Sauce

Serves 4.

Ingredients

 * 1 pound gluten-free spaghetti or linguine (Deboles, Thai Kitchen, or Tinkyada)
 * 2 tablespoons peanut oil
 * 1 small red onion, peeled and minced
 * 6 garlic cloves, minced
 * 1 teaspoon good curry powder (as hot as you prefer)
 * pinch of cayenne pepper, or more, for desired heat
 * ⅔ cup all natural peanut butter
 * 1 tablespoon brown sugar
 * 1 tablespoon wheat-free tamari sauce
 * 3 tablespoons rice or apple cider vinegar
 * 1½ cups hot gluten-free vegetable (or chicken) broth
 * sea salt and freshly ground white pepper, to taste

Garnishes

 * 4 green onions, chopped
 * flaked coconut
 * chopped peanuts

Directions

 * 1) Bring a large pot of salted, fresh water to a rolling boil and (following the cooking directions on the pasta package) cook the pasta to al dente, firm but tender to the bite.
 * 2) Rinse and set aside in a warmed serving bowl.
 * 3) Meanwhile, heat the oil in a saucepan over medium heat, and sauté the onion for about 5 minutes until softened.
 * 4) Add the garlic, curry powder and cayenne and stir 1 minute.
 * 5) Add the peanut butter, brown sugar, tamari sauce, and vinegar, and stir to make a smooth paste.
 * 6) Slowly begin adding the heated broth, stirring or whisking to blend.
 * 7) Heat through gently.
 * 8) Taste for seasoning adjustments, and add salt and pepper to taste.
 * 9) Pour the peanut sauce on the noodles and toss well.
 * 10) Serve at the table, and offer small bowls of chopped green onions, flaked coconut and chopped fresh peanut for garnish.
 * 11) Add more nutrition by tossing in cooked vegetables, tofu, shrimp, leftover chicken pieces, etc.