We had this as an accompaniment to grilled chicken, but I think it would be lovely just by its self for lunch.
Peanut Noodle Salad
1 package Linguine pasta
3 Carrots
3 Green Onions
2 cups Mung Bean Sprouts (fresh or canned)
1/2 to 1 Cup Thai Peanut Sauce (jarred or your favorite recipe)
1 cup Cilantro leaves
1/2 cup chopped Peanuts
Cook the pasta according to the packages instructions, drain and rinse with cold water, then set aside.
Peel and grate the carrots on the large side of a box grater. Slice the green onion finely.
Whether using fresh or canned bean sprouts, rinse them thoroughly, then pat them dry or run them through a salad spinner.
Pluck off just the leaves of a bunch of cilantro to make a loosely packed cup.
In a large bowl toss all of the above ingredients gently until well combined.
Add the peanut sauce. Start with 1/2 cup and add more if you’d like.
Top the salad with the chopped peanuts.
Kathleen Rear 