Thai Peanut Noodles

• 8-10 oz. linguine or flat rice noodles
• 8 green onions
• 3 small garlic cloves
• 1 T. fresh ginger, peeled and grated
• 2 medium carrots
• 1/2 large red bell pepper
• 2 T. sesame oil
• 1/4 c. honey
• 1/4 c. creamy peanut butter
• 1/4 c. soy sauce
• 3 t. unseasoned rice vinegar
• 1/4-1/2 t. red pepper (optional)
• 1/2 c. mung bean sprouts
• 1/3 c. chopped peanuts

1. Whisk together honey, peanut butter, soy sauce, vinegar and red pepper and set aside. Cook the pasta according to package directions until al dente. Julienne the green onions, carrots, and bell pepper; and mince the garlic. Heat the seseme oil in a large skillet over medium high heat. Add the carrots, saute for a minute or two, then add the garlic, bell peppers, onions, and garlic. Saute until crisp tender. Add the liquid ingredients and heat through, stirring gently. Then add the pasta and toss until coated. Garnish with the chopped peanuts and bean sprouts.

linguine, green onions, garlic, ginger, carrots, red bell pepper, sesame oil, honey, peanut butter, soy sauce, rice vinegar, red pepper, bean sprouts, peanuts

Taken from www.epicurious.com/recipes/member/views/thai-peanut-noodles-1202893 (may not work)