Thai Noodle Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 12 ounces linguine
• 4 tablespoons sesame oil
• 8 green onions, chopped
• 5 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 tablespoons unseasoned rice vinegar
• 1 1/2 tablespoons chili-garlic sauce
• 2 cups mung bean sprouts
• 1 cup finely shredded carrot

Recipe

• 1 cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
• 2 transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
• 3 heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes.
• 4 add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
• 5 simmer sauce 1 minute; cool to room temperature.
• 6 pour over pasta and toss to coat.
• 7 add sprouts and carrots; mix well.
• 8 transfer to platter; sprinkle with remaining green onions.