THAI-STYLE NOODLES WITH GARLIC-PEANUT SAUCE

"We have no idea whether our creamy, tangy peanut sauce is authentic. All we know is that the sourness of tamarind and the warm flavor of peanut butter blend well with fresh garlic and the heat of chile paste. Sesame oil and soy sauce speak of Asia, while lime juice and coconut milk enhance the flavor contrasts. Toss the sauce with the tasty buckwheat noodles and you have a silky but crunchy room-temperature noodle salad. Should you wish to serve this as a main dish for supper, add cooked shrimp or strips of grilled chicken breast."

1 pound buckwheat noodles, uncooked
1 tablespoon tamarind paste (available in most Indian or Asian markets)
1/2 cup boiling water
1/2 cup chunky peanut butter
3 plump cloves garlic, smashed and minced
1 tablespoon Chinese chili paste
1/2 cup unsweetened coconut milk (available in many supermarkets and all Asian markets)
3 tablespoons minced fresh gingerroot
1 tablespoon minced fresh lemongrass
juice of 3 limes
1/4 cup dark soy sauce
2 tablespoons dark sesame oil
1 cup bean sprouts (optional)
1/3 cup minced fresh cilantro

Cook noodles according to package directions. When done, drain thoroughly and refresh with cold water. Set aside.

In a large bowl, combine tamarind paste and boiling water. Stir until paste is dissolved. Add peanut butter and stir vigorously until mixture is smooth. Stir in garlic and chili paste. Blend in coconut milk, ginger, lemongrass, lime juice, soy sauce and sesame oil.

Add noodles and bean sprouts, if using, to peanut sauce. Blend gently but thoroughly. Just before serving, stir in cilantro. Serve at room temperature.

Makes 6-8 servings
Source: Garlic, Garlic, Garlic by Linda and Fred Griffith