Simple Weeknight Favorites by America's Test Kitchen
1/2 cup creamy peanut butter
1/2 cup light coconut milk
1/4 cup lime juice (2 limes)
3 Tbsp fish sauce
4 tsp Thai red curry paste
3 cloves garlic, minced
2 tsp sugar
1 (9 oz) package fresh Chinese noodles
Salt and Pepper
4 scallions, sliced thin on bias
Bring 3 quarts water to boil in large pot. Meanwhile, process peanut butter, coconut milk, lime juice, fish sauce, curry paste, garlic and sugar in blender until smooth, about 15 seconds.
Add noodles and 1 Tbsp salt to boiling water and cook until tender. Drain, run under cold water to cool, and drain again. Return noodles to pot, add 1/2 cup peanut sauce and scallions, and toss to combine. Season with salt and pepper to taste.