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.