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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Got this from cooking light. Not an authentic Thai dish but I like it. Makes a good lunch Ingredients:
12 ounces linguine |
4 tablespoons sesame oil |
8 green onions, chopped |
5 cloves garlic, 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 bean sprouts |
1 cup finely shredded carrot |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
2. Drain.
3. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
4. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
5. Add 6 green onions, garlic and ginger; saute until onions soften, about 2 minutes.
6. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
7. Simmer sauce 1 minute.
8. Cool to room temperature.
9. Pour over pasta and toss to coat.
10. Add bean sprouts and carrots; mix well.
11. Transfer to platter; sprinkle with remaining green onions.
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