In my obsession with all things pumpkin, I found this recipe. When we went to make it, however, we made an executive decision to leave the pumpkin out. We felt there were TOO many things going on in this recipe, and decided that simplifying it would be in our best interests. The results were delicious. A yummy peanut sauce and perfectly spiced seafood were a delicious combination. The pumpkin was not missed at all. We also added some coconut milk to the sauce to thin it out a bit, and a bit of sesame oil for some toasted flavor. If you're not a big seafood fan this same noodle/sauce combination would be great with chicken or beef, or plain by itself. Delicious. Peanut Curry Noodles with Seared Shrimp & Scallops Makes 4 servings. Recipe from Rachel Ray, with modifications. Ingredients 1 package noodles (we used the refrigerated kind found by the wonton wrappers) 5 tablespoons vegetable oil or peanut oil 3 cloves garlic, finely chopped 2 inches ginger root, minced or grated 1 red bell

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