Categories: Pasta 
      Yield: 4 servings 
  
      2 ts Peanut oil                          3 tb Soy sauce 
      1 ts Dried pepper flakes, crushed        1 ts Freshly grated ginger 
      4 ea Scallions, trimmed and              1 ea Garlic clove, pressed 
           -chopped                            1 c  Chunky peanut butter 
      2 tb Dark brown sugar                    1 c  Chicken broth, defatted 
      4 tb Rice wine vinegar                   1 lb Egg fettucine, cooked 
      1 ts Sesame oil                     
 
----------------------------------GARNISH---------------------------------- 
    1/2 c  Chopped toasted peanuts             1 ea Sweet red pepper, cut into 
      2 ea Scallions, sliced                        -thin strips 
      1 md Cucumber, halved, seeded,         1/4 c  Shredded coconut (optional) 
           -and thinly sliced              
  
  Heat oil in saucepan. Add red pepper flakes and cook over low heat for 1 
  minute. Add 4 chopped scallions; saute briefly, then remove from heat. Stir 
  in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and 
  garlic; mix thoroughly. Return pan to low heat. Add peanut butter a little 
  at a time, stirring constantly. Add chicken broth, stirring constantly. 
  Heat to piping hot. Place cooked fettucine in a large shallow bowl. Pour 
  peanut sauce over and toss to combine. (If less sauce is desired, the 
  excess sauce may be refrigerated and then reheated for other use.) Sprinkle 
  with toasted peanuts and sliced scallions. Arrange cucumber slices in 
  concentric circle around pasta. Arrange red pepper strips to radiate from 
  center. Sprinkle coconut in middle of dish. Serve immediately. Makes 4 to 6 
  servings. From: Steve Herrick Source: [Yankee Magazine's Second Great 
  Annual New England Cook-Off Cookbook] 
   
  Submitted By SANDEE EVELAND  On  MON, 11-15-93 (09:54)