Cook Book
In centre of 6-inch (15 cm) square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
In small bowl, whisk together lime juice, soy sauce, water, oil, peanut butter, sugar, garlic and hot pepper sauce. Set aside.In large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.