Bring a large pot of saltedwater to a boil. Cook the fettuccine for 8-10 min or until "al dente". Reserve some of the pasta cooking water, otherwise drain the pasta and keep it warm.
2 Prep veggies
Meanwhile, rinse the broccoli and separate it into small florets. Peel, halve and thinly slice the carrots and onions. Chop the spring onion. Remove the redchilli stems (and seeds, if you prefer a milder heat) and mince the chilli. Peel and mince the garlic. Peel and grate the ginger.
3 Mix sauce
In a small bowl, combine the peanut butter, tomato paste, hoisin sauce, soy sauce, garlic, ginger and water.
4 Fry veggies
Heat a pan with a drizzle of oil over a medium-high heat. Fry the carrots, onions and broccoli for 5 min until slightly softened. Add the spring onion and chilli(spicy!). Season with salt and pepper.
5 Mix and serve
Add the sauce to the pan and cook for 1-2 min until heated through. Add the drained pasta and a splash of the pasta cooking water.
Divide the pasta among plates and top with roughly chopped peanuts.
Tips for fussy eaters
Make two batches and keep the second one mild!
This one even tastes good cold!
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