Thai Noodle Salad

I found a box of dried spaghetti pasta earlier this week and wanted to make something other than spaghetti. I turned to one of my favorite websites, Epicurious, and found this amazing noodle salad recipe. This noodle salad recipe is absolutely amazing!!! It's the perfect balance of peanut, salty, sweet, and spicy. None of the flavors overpower the other and it can be eaten as a meal or a side dish. Added bonus? It's super quick and easy to make to boot! The perfect dish to make during the week :o)

Thai Noodle Salad 

(Source: Epicurious)

12 ounces linguine 

4 tablespoons oriental sesame oil (I used 1 tablespoon)

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

1 cup sliced red pepper

1 cup finely shredded carrots

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 1 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sliced red pepper and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

*Feel free to double sauce if noodles are too dry.