Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days."
Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket.
Recipe information
Yield
Makes 8 side-dish servings
Ingredients
Preparation
Step 1
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.
Step 2
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 sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
