Thai Noodle Salad

Thai Noodle Salad

Nancy Harrison

Ingredients

• 12 ounces linguine 4 tablespoons oriental 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 carrots
• 1 red pepper, cut in matchsticks

Directions:

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.

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. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.