Thai Noodle Salad

• 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

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; saute 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.

linguine, sesame oil, green onions, garlic, fresh ginger, honey, peanut butter, soy sauce, rice vinegar, chiligarlic sauce, bean sprouts, carrot

Taken from www.food.com/recipe/thai-noodle-salad-422979 (may not work)