Thai Noodle Salad
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
340 g
Linguine1 tbsp
Ginger (minced peeled fresh)1 cup
Honey1 cup
Creamy Peanut Butter1 cup
Soy Sauce2 cups
Mung Bean SproutDirections:
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; sauté 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 sprouts and carrots; mix well
11
Transfer to platter; sprinkle with remaining green onions
12
Cook pasta in large pot of boiling salted water until tender but still firm to bite
13
Drain
14
Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat
15
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat
16
Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes
17
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend
18
Simmer sauce 1 minute
19
Cool to room temperature
20
Pour over pasta and toss to coat
21
Add sprouts and carrots; mix well
22
Transfer to platter; sprinkle with remaining green onions