Thai Noodle Salad

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Ingredients:

• 1 package of linguine, 500g
• 4 tbs. sesame oil, divided
• 8 green onions, sliced into rounds
• 5 garlic cloves, minced
• 1 tbs. grated fresh ginger
• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1/4 cup reduced sodium tamari
• 3 tbs. unseasoned rice vinegar
• 1 1/2 tbs. Sriracha sauce
• 2 cups bean sprouts
• 2 cups shredded carrots
• Peanuts, sesame seeds, sliced green onions for garnish (optional)

Directions:
Cook pasta in large pot of boiling water until al dente. Drain and transfer the pasta to large serving bowl; add 3 tablespoons sesame oil and toss to coat.

Heat remaining 1 tablespoon sesame oil in medium skillet over medium heat. Add the green onions, garlic and ginger and sauté until onions soften, about 2 minutes. Add honey, peanut butter, tamari, rice vinegar and Sriracha sauce; whisk to blend. Lower heat and simmer sauce for 1-2 minutes. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well and add the garnishes of your choice.

Serve at room temperature.

Notes:
I make double the sauce and add extra bean sprouts and carrots to the salad. Add sauce as needed and store the rest in the fridge.