2inchesof a ginger rootsliced into 1/4 inch slices (keep them large b/c you'll need to find them again)
1large carrotpeeled and cut in 1/4 inch by 2 inch pieces
1red bell peppercut in 1/4 inch by 2 inch pieces
4green onionssliced in half lengthwise and then in 2 inch pieces
1C.roasted salted peanuts
2Tbsp.peanut buttersmooth or crunchy will work
1/2tsp.red pepper flakesmore if you want to really spicy
1Tbsp.soy sauceand/or fish sauce, if desired
1Tbsp. tamarind paste This is from the original recipe, I couldn't find it so I left it out
After Pasta Cooks:
juice of two limes
1C.cilantrochopped
chopped peanutsto garnish
Instructions
1. Place all pasta ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 10 minutes or until the pasta is al dente. Cover during cooking if you want to keep more liquid.
2. Remove from heat and remove ginger slices. Stir in lime juice and cilantro. Serve and top with chopped peanuts, extra cilantro and lime slices!