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.