Thai Noodle Salad

Thai Noodle Salad
Thai Noodle Salad
Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 side-dish servings
Asian Thai Salad Pasta Sauté Vinegar Peanut Winter Simmer Bon Appétit Portland California
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup creamy peanut butter
  • 12 ounces linguine
  • 3 tablespoons unseasoned rice vinegar
  • 1 cup finely shredded carrots
  • 2 cups mung bean sprouts
  • 5 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • Carbohydrate 48 g(16%)
  • Fat 12 g(18%)
  • Fiber 3 g(13%)
  • Protein 9 g(19%)
  • Saturated Fat 2 g(10%)
  • Sodium 457 mg(19%)
  • Calories 326

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to 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; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and 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.

Preparation Cook pasta in large pot of boiling salted water until tender but still firm to 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; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and 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.

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