Ingredients
-
12
-
4
-
8
-
5
-
1
-
1/4
-
1/4
-
1/4
-
3
-
1 1/2
-
2
-
1
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Cook Pasta in Large Pot of Boiling Salted Water Until Tender but Still Firm to Bite; Drain. |
|
2
Done
|
Transfer Pasta to Large Bowl; Add 3 Tablespoons Sesame Oil and Toss to Coat. |
|
3
Done
|
Heat Remaining 1 Tablespoon Oil in Heavy Large Skillet Over Medium-High Heat. Add 6 Green Onions, Garlic, and Ginger; Saut Until Onions Soften, About 2 Minutes. |
|
4
Done
|
Add Honey, Peanut Butter, Soy Sauce, Vinegar, and Chili-Garlic Sauce; Whisk to Blend. |
|
5
Done
|
Simmer Sauce 1 Minute; Cool to Room Temperature. |
|
6
Done
|
Pour Over Pasta and Toss to Coat. |
|
7
Done
|
Add Sprouts and Carrots; Mix Well. |
|
8
Done
|
Transfer to Platter; Sprinkle With Remaining Green Onions. |
