Thai Noodle Salad

Ingredients:

12 oz. linguine
3 Tbsp. sesame oil
6 green onions, chopped (save some for garnish)
5 cloves garlic, minced
1Tbsp. fresh ginger, grated
1/4 cup peanut butter
1/4 cup honey
1/4 cup soy sauce
3 Tbsp. rice vinegar
1 1/2 Tbsp. chili garlic sauce (I used 1 Tbsp. as some of my family don’t like too much heat)
2 cups fresh bean sprouts
1 cup finely grated carrot

Directions:
1/2 cup chopped peanuts, chopped green onion and chopped cilantro for topping
Cook 12 oz. linguine in a large pot of boiling salted water, until tender but firm to the bite.
Drain well and place pasta in a large serving bowl.
Toss with sesame oil. In a large frying pan, heat . sesame oil over medium heat, add green onions, garlic and ginger.
Saute for a couple of minutes. Then add peanut butter, honey and soy sauce, along with rice vinegar, chili garlic sauce.
Cook for one minute longer. Add to the pasta bean sprouts and carrot. Toss together.
Garnish with chopped peanuts, green onions and cilantro.
Serve at room temperature. Good made ahead and left out until serving time. Makes 8 servings.