This dish combines chantrelles and asparagus in a peanut coconut sauce, on top of spiced fettuccini noodles. It doesn't even try to approximate traditional Thai food, it only appropriates a few of the flavors. The spices have been toned down so as not to overpower the delicate flavor of the chantrelles.
Start by preparing the sauce. Boil the sweet potato for about 5-10 minutes, or microwave for 3-5 minutes, until it is soft. Peel it and place it in a food processor with the coconut milk, peanut butter, crushed peppers, soy sauce, ginger and cinamon. Blend until smooth, then set aside. Now start boiling some water in a large pot for the pasta.
Clean and chop the chantrelles, asparagus, onions and garlic. Put the pasta in the boiling water, and keep your eyes on it during the following steps to make sure it doesn't get overcooked. Try to time the pasta so that it will be ready at the same time as the sauce, about 12 minutes from the time you start the following steps. Heat the peanut oil in a wok or deep skillet, and add the onions and garlic. After searing the onions and garlic for about 30 seconds, add the asparagus and chantrelles. The chantrelles will release their liquid, which you should allow to reduce until the wok starts to get dry, singeing the ingredients slightly (about 10 minutes.) Immediately add the peanut/coconut suace to the ingredients in the wok, stir and heat together for a few minutes while draining the pasta. Arrange the pasta onto plates, spoon the sauce over the noodles and serve. Makes enough for four.