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1
: In a mini food processor, pulse the chiles and shallots with the garlic and ginger until finely chopped.
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2
Add the coriander, mace, nutmeg and cinnamon and pulse until a smooth paste forms, about 30 seconds; scrape down the side of the bowl as necessary.
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3
Transfer the spice paste to a small bowl
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4
In a large skillet, heat the vegetable oil.
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5
Add the spice paste and cook over moderately high heat, stirring until it begins to sizzle and brown, about 3 minutes.
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6
Reduce the heat to moderate and whisk in the coconut milk, lime juice, fish sauce and brown sugar.
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7
Bring to a boil.
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8
Stir in the chopped peanuts and season the satay sauce with salt and pepper.
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9
Remove from the heat.
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10
: In a large pot of boiling salted water, cook the angel hair one pound at a time until al dente; transfer the first batch to a large colander, rinse under cold water and drain thoroughly.
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11
Transfer to a large bowl.
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12
Repeat with the second pound of angel hair.
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13
Toss the angel hair with the oil to coat.
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14
In a small bowl, combine the lime juice, fish sauce and sugar and stir until the sugar dissolves.
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15
Pour the sauce over the noodles and toss Add the satay sauce and toss again.
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16
Transfer the satay noodles to 2 large platters, garnish with the cilantro and serve.
