Thai Noodles with Peanut Sauce

12 ounces linguine (I used 16 oz spaghetti)

4 tablespoons sesame oil, divided
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables (I used frozen broccoli and shelled edamame)
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey (I increased to 1/3 cup)
1/4 cup creamy peanut butter (I increased to 1/3 cup)
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce (optional)

1. Cook pasta in a large pot of salted water according to package directions.  Drain and return to pot.  Add 2 Tbsp sesame oil and toss to coat.  Set aside.

2.  Heat remaining 2 Tbsp sesame oil in heavy pot over medium-high heat.  Add green onions, carrots, stir-fry vegetables, garlic, and ginger.  Saute until vegetables soften, about 4 minutes.

3.  Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.  (I mixed together in a separate bowl first and then added it all together to the vegetables.)  Simmer sauce 2 minutes.  Pour sauce over pasta and toss well.  

4.  Transfer to platter and serve warm.  Garnish with additional green onions, if desired. 

Source:  http://www.food.com/recipe/thai-noodles-with-spicy-peanut-sauce-99918

Try #1 - April 3, 2014

This was delicious!  I like it better than my other peanut sauce recipe.  I did increase the peanut butter and honey to 1/3 cup each because I was using 16oz instead of 12oz of pasta.  I could have probably put even a little more peanut butter in.  I omitted the chili-garlic sauce, but Nathan and I each added a few drops of hot sauce to our own servings.  The kids all loved this and asked for seconds and thirds!  This is a nice alternative to pasta with red or white sauce.

Try #? - May 12, 2015
I've made this several times.  The kids still love it!