Thai Noodle Salad

• 6 Tbs creamy peanut butter
• 1/4 cup white wine
• 3 Tbs rice vinegar
• 3 Tbs soy sauce
• 1 Tbs sesame oil
• 1 Tbs minced fresh ginger
• 1/4 cup honey
• 2 teasp garlic chili paste
• 1 Tbs Schricha sauce
• juice of 1 lime
• 5 oz julienne carrots, blanched
• 1 can of bean sprouts
• 8 oz angel hair pasta
• 1/4 cup chopped peanuts
• 1/4 cup chopped fresh cilantro

1. Cook pasta in a pot of boiling salted water until just al dente. Drain pasta. Combine first 10 ingredients in a blender and blend until smooth. Combine with carrots, bean sprouts and pasta, pour dressing over. Let chill for at least 2 hours. Garnish with peanuts and cilantro and serve.

peanut butter, white wine, rice vinegar, soy sauce, sesame oil, fresh ginger, honey, garlic, sauce, lime, julienne carrots, bean sprouts, pasta, peanuts, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/thai-noodle-salad-50095455 (may not work)