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Ingredients
| pasta (linguine): 12 oz |
| sesame oil: 4 Tbl |
| green onions - spring or scallion: 8 whole onions (chopped) |
| garlic: 5 cloves (minced) |
| ginger (minced): 1 Tbl (minced peeled) |
| honey: 1/4 cup |
| smooth peanut butter: 1/4 cup |
| soy sauce: 1/4 cup |
| rice vinegar: 3 Tbl |
| chili-garlic sauce: 1 1/2 Tbl |
| bean sprouts: 2 cups |
| carrots (grated): 1 cup (finely shredded) |
Thai Noodle Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- 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; saute 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 bean sprouts and carrots; mix well.
- Transfer to platter; sprinkle with remaining green onions.