Ingredients

275 g (9 1/2 oz) pappardelle
3 tbsp groundnut oil
2 cloves garlic, crushed
2 shallots, sliced
225 g (8 oz) green beans, sliced
100 g (3 1/2 oz) cherry tomatoes, halved
1 tsp chilli flakes
4 tbsp crunchy peanut butter
150 ml (1/4 pint) 2/3 cup coconut milk
1 tbsp tomato puree (paste)
sliced spring onions (scallions), to garnish



Method

Cook the pappardelle in a large saucepan of boiling, lightly salted water for 5 - 6 minutes.
Heat the groundnut oil in a large pan or preheated wok.
Add the garlic and shallots and stir-fry for 1 minute.
Drain the pappardelle thoroughly and set aside.
Add the green beans and drained pasta to the wok and stir-fry for 5 minutes.
Add the cherry tomatoes to the wok and mix well.
Mix together the chilli flakes, peanut butter, coconut milk and tomato puree (paste).
Pour the chilli mixture over the noodles, toss well to combine and heat through.
Transfer to warm serving dishes and garnish.
Serve immediately.