Recipe by alligirl
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 professional-cooking.com for ZWT.
Top Review by Dr. Jenny
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.
- 340.19 g linguine
- 59.16 ml sesame oil
- 8 green onions, chopped
- 5 garlic cloves, minced
- 14.79 ml minced peeled fresh ginger
- 59.14 ml honey
- 59.14 ml creamy peanut butter
- 59.14 ml soy sauce
- 44.37 ml unseasoned rice vinegar
- 22.18 ml chili-garlic sauce
- 473.18 ml mung bean sprouts
- 236.59 ml finely shredded carrot
Directions See How It's Made
- 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.