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. Prep time does not include time to cool. Taken from professional-cooking.com for ZWT.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 side dishes

Ingredients

• 12  ounces linguine
• 4  tablespoons  sesame oil
• 8  green onions, chopped
• 5  garlic cloves, minced
• 1  tablespoon  minced peeled fresh ginger
• 1⁄4 cup honey
• 1⁄4 cup creamy peanut butter
• 1⁄4 cup soy sauce
• 3  tablespoons  unseasoned rice vinegar
• 1 1⁄2 tablespoons  chili-garlic sauce
• 2  cups mung bean sprouts
• 1  cup  finely shredded carrot

Directions

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.