Instructions

01
Heat the peanut oil over medium heat in a large skillet or sauté pan. Add the diced onion and cook, stirring, until translucent and beginning to brown, about 5 minutes.
02
Stir in the minced garlic, ginger, and serrano chile. Cook for 1 minute until fragrant.
Herb says
This is where you bloom the aromatics, think of it as flavor Wi-Fi spreading throughout your sauce.
03
Add the tomato paste and cook, stirring, for 2 minutes to deepen its flavor and caramelize it slightly.
04
Stir in the crushed tomatoes and cook for 2 minutes more. Pour in the stock, bring to a simmer, and let bubble gently for 5 minutes.
05
Whisk in the peanut butter until completely smooth. Add smoked paprika, ground coriander, kosher salt, and black pepper. Simmer, stirring occasionally, until the sauce thickens and reduces to a rich, creamy consistency, about 8 to 10 minutes.
Herb says
Reducing concentrates both flavor and texture, resist the urge to rush.
06
Add the cooked pasta to the pan. Toss until every noodle is coated in sauce and the pasta is warmed through, 2 to 3 minutes.
07
Taste and adjust salt as needed. Remove from heat. Plate the pasta and scatter with chopped roasted peanuts, cilantro, and sliced scallion. Serve immediately with lime wedges for squeezing over the top.
Herb says
The lime goes on at the end, acidity brightens the dish, but if you cook it in, it fades into the background.

HERB