A beautiful Thai style noodle salad that is fresh and full of flavor!
Recipe
Ingredients
| 12 | Ounce | Spaghettini or Capellini noodles |
| 3 | Tablespoon | sesame oil |
| 1 | Tablespoon | vegetable oil |
| 1 | Tablespoon | ginger, peeled and chopped |
| 5 | Clove | garlic, chopped |
| 1 | Cup | honey |
| 1 | Cup | creamy peanut butter |
| 1 | Cup | soy sauce |
| 3 | Tablespoon | rice wine vinegar, unseasoned |
| 1 1⁄2 | Tablespoon | chili-garlic sauce |
| 1⁄2 | Cup | green onions, sliced |
| 2 | Tablespoon | cilantro, chopped |
| 2 | Cup | bean sprouts, blanched |
| 1 | Cup | carrots, shredded |
| 1 | Cup | peanuts, toasted, chopped |
Instructions
- Cook pasta in large amount of boiling seasoned water.
- When tender, but still firm, drain and toss with sesame oil.
- In a sauté pan, heat the vegetable oil to medium high heat and sweat the ginger and garlic.
- Add honey, peanut butter, soy sauce, rice wine vinegar, and chili-garlic sauce.
- Whisk to blend in and simmer for 1 minute.
- Cool to room temperature.
- Pour over pasta and toss in green onions, cilantro, bean sprouts, carrots, and peanuts.
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