Ingredients:

10 oz spaghetti
3 tbsp peanut oil
2 garlic cloves, crushed
2 shallots, sliced
1/4 lb green beans, sliced
1/4 lb cherry tomatoes, halved
1 tsp chili flakes
4 tbsp crunch peanut butter
2/3 cup of coconut milk
1 tbsp tomato paste
sliced scallions to garnish

I used chili powder instead of flakes. Darn, I didn’t cook the pasta quite long enough before throwing into the stir-fry. It was very “al dente”. Could have used a minute or two more in the boiling water methinks. In spite of all that, this dish was still quite good. The peanut chunks are a nice touch. The fresh green beans are sublime.

2 out of 4 spoons