This recipe was originally found at apronstringsblog.com.
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Ingredients
| 12 ounces | linguine | |
| 4 cups | vegetable broth | |
| 1⁄2 cup | water | |
| 1 tablespoon | brown sugar | |
| 4 cloves | garlic thinly sliced | |
| 1 tablespoon | tamarind paste | |
| 1 tablespoon | soy sauce (and/or fish sauce if desired) | |
| 1⁄2 teaspoon | red pepper flakes | |
| 2 inches | a ginger root sliced into 1/4 inch slices | |
| 1 large | carrot peeled and cut in 1/4 inch by 2 inch pieces | |
| 1 | red bell pepper cut in 1/4 inch by 2 inch pieces | |
| 3 | green onions sliced in half lengthwise and then in 2 inch pieces | |
| 1 cup | roasted salted peanuts chopped | |
| 2 tablespoons | peanut butter | |
| 1 Small bunch | cliantro | |
| 1 | lime |
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