View Recipe |
Edit Recipe | Delete Recipe | Add to Shopping List | Add to Favourites | View Recipe |
Recipe Name: | Thai Noodle Salad | Difficulty: | Easy |
Source: | Bon Appetit | Serving Size: | 8 |
Ethnicity: | Thai | Comments: | |
Base: | Other | Best served at room temperature after the flavors have blended. | |
Course: | Appetizer | ||
Preparation Time: | 10-20 Minutes |
Ingredients: 12 Ounce(s) linguine 4 Tablespoon(s) oriental sesame oil 8 Each(s) green onions, chopped 5 Each(s) garlic cloves, minced 1 Tablespoon(s) minced peeled fresh ginger 1/4 Cup(s) honey 1/4 Cup(s) creamy peanut butter 1/4 Cup(s) soy sauce 3 Tablespoon(s) unseasoned rice vinegar 1 1/2 Tablespoon(s) chili-garlic sauce 2 Cup(s) mung bean sprouts 1 Cup(s) finely shredded carrots |
Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, adn chili-garlic sauce; whisk to blend. SImmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions. |