Instructions: Cook the pappardelle in a large saucepan of boiling lightly salted water for 5-6 minutes. Heat the peanut oil in a large pan or preheated wok.

Add the garlic and shallots and stir-fry for 1 minute. Drain the pappardelle thoroughly and set aside. Add the green beans and drained pasta to the wok and stir-fry for 5 minutes. Add the cherry tomatoes to the wok and mix well. Mix together the chili flakes, peanut butter, coconut milk, and tomato paste. Pour the chili mixture over the noodles, toss well to combine, and heat through. Transfer to warm serving dishes and serve immediately.

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