Thai Peanut Noodles

For the pasta:

1. Place the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts (reserve a few for garnish) and peanut butter in a large stockpot or Dutch oven.

2. Cover the pot and bring the contents to a boil. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so. Remove from heat.

3. Season to taste with salt and pepper. Serve pasta hot, reserving half of the pasta for leftovers (in the salad, recipe below).

To make the salad:

1. Refrigerate the leftover pasta overnight. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles if needed.

2. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice and reserved chopped peanuts. Serve as a chilled salad.