Thai Noodles with Spicy Peanut Sauce

Thai Vegetarian servings4 addedJuly 2015

• 12 ounces linguine
• 4 tablespoons sesame oil
• ½ cup green onion, chopped
• 1 cup finely shredded carrot
• 2 cups frozen stir fry vegetables
• 3 tablespoons minced fresh garlic
• 1 tablespoon fresh ginger, minced (or dried ginger)
• ¼ cup honey
• ¼ cup creamy peanut butter
• ¼ cup soy sauce
• 3 tablespoons rice vinegar
• 1½ tablespoons chili-garlic sauce

1. Cook pasta in a large pot of salted water according to package directions.
2. Drain and return to pot.
3. Add 2 tablespoons sesame oil and toss to coat.
4. Set aside.
5. Heat remaining 2 tablespoons sesame oil in heavy pot over medium-high heat.
6. Add green onions, carrots, stir-fry veggies, garlic and ginger.
7. Sauté until vegetables soften, about 4 minutes.
8. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
9. Simmer sauce 2 minutes.
10. Pour sauce over pasta and toss well.
11. Transfer to platter and serve warm.
12. Garnish with additional green onions, if desired.

Tips

• Chili-garlic sauce can be increased or decreased depending on how spicy you like your dish.