- Shari Rozansky - https://www.sharirozansky.com -

Thai Noodle Salad


  • 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
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter
  • 1/2 cup reduced sodium tamari
  • 1/3 cup unseasoned rice vinegar
  • 1 1/2 tbs. Sriracha sauce (or to taste!)
  • 2 cups bean sprouts
  • 2 cups shredded carrots
  • Peanuts, sesame seeds, sliced green onions for garnish (optional)

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.