Total Time
Prep 10 mins
Cook 20 mins

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. Prep time does not include time to cool. Taken from for ZWT.

Ingredients Nutrition


  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
  2. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
  3. 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.
  4. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
  5. Simmer sauce 1 minute; cool to room temperature.
  6. Pour over pasta and toss to coat.
  7. Add sprouts and carrots; mix well.
  8. Transfer to platter; sprinkle with remaining green onions.
Most Helpful

5 5

DH and I made this yummy salad for lunch today and really enjoyed it. The flavors are great and the salad is really easy to make. I could see this being a hit at a potluck. Thanks for posting. Made for ZWT9.

5 5

Delicious! I used spaghettini and I wasn't able to find mung beans, so used bean sprouts instead.
Made for Everyday Holiday Tag. :)

5 5

Terrific!! I made this for lunch today. I cut the recipe down for 4 and we will still have great left-overs. (for the 2 of us) I used regular rice wine vinegar, otherwise, I didn't change a thing. Thanks for posting, Alli. Made for ZWT6.