Thai Noodle Salad

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Story Published: Jul 19, 2007 at 9:00 AM PDT

Story Updated: Jul 19, 2007 at 2:22 PM PDT

Ingredients

Thai Noodle Salad

  • 12 oz. linguine
  • 4 tablespoons of toasted sesame oil
  • 1 cup bell pepers, julianned (use a mixture of red, yellow & orange)
  • 8 green onions, chopped
  • 5 garlic cloves, minced
  • 1 tablespoon of minced peeled fresh ginger
  • 1/4 cup of honey
  • 1/4 cup of creamy peanut butter
  • 1/4 cup of soy sauce
  • 3 tablespoons of unseasoned rice vinegar
  • 1 1/2 tablespoons of chili-garlic sauce
  • 2 cups of mung bean sprouts
  • 1 cup of finely shredded carrots

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.
  4. Add bell peppers, green onions, garlic, and ginger; sauteé until onions soften, about 2 minutes.
  5. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
  6. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat.
  7. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

    Makes 8 side-dish servings.

For more information on John N. Paulk, the executive chef and owner of Mezzaluna Fine Catering call 503-442-1111 or click here!

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