Thai Noodle Salad - cooking recipe

Ingredients

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

Preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
Transfer pasta to large bowl; add 3 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; saute 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 sprouts and carrots; mix well.
Transfer to platter; sprinkle with remaining green onions.