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Thai Noodle Salad

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“Got this from cooking light. Not an authentic Thai dish but I like it. Makes a good lunch”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  2. Drain.
  3. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
  4. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
  5. Add 6 green onions, garlic and ginger; saute until onions soften, about 2 minutes.
  6. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
  7. Simmer sauce 1 minute.
  8. Cool to room temperature.
  9. Pour over pasta and toss to coat.
  10. Add bean sprouts and carrots; mix well.
  11. Transfer to platter; sprinkle with remaining green onions.

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