: In a mini food processor, pulse the chiles and shallots with the garlic and ginger until finely chopped. Add the coriander, mace, nutmeg and cinnamon and pulse until a smooth paste forms, about 30 seconds; scrape down the side of the bowl as necessary. Transfer the spice paste to a small bowl
In a large skillet, heat the vegetable oil. Add the spice paste and cook over moderately high heat, stirring until it begins to sizzle and brown, about 3 minutes. Reduce the heat to moderate and whisk in the coconut milk, lime juice, fish sauce and brown sugar. Bring to a boil. Stir in the chopped peanuts and season the satay sauce with salt and pepper. Remove from the heat.
: In a large pot of boiling salted water, cook the angel hair one pound at a time until al dente; transfer the first batch to a large colander, rinse under cold water and drain thoroughly. Transfer to a large bowl. Repeat with the second pound of angel hair. Toss the angel hair with the oil to coat.
In a small bowl, combine the lime juice, fish sauce and sugar and stir until the sugar dissolves. Pour the sauce over the noodles and toss Add the satay sauce and toss again. Transfer the satay noodles to 2 large platters, garnish with the cilantro and serve.
The recipe can be prepared through Step 3 up to 1 day ahead. Transfer the noodles to sturdy plastic bags and refrigerate. Cover and refrigerate the satay sauce; reheat gently in a saucepan and thin with a 1/4 cup water if necessary before proceeding.
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