Thai Noodle Salad

ingredients

Units: US

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

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.