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Crunchy Thai Noodle Salad

Ingredients

For the dressing:

  • 3 tablespoons sesame oil
  • 3 tablespoons canola oil
  • 1/4 cup tamari soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt

For the salad:

  • 1 pound spaghetti or linguine
  • 2 cups mung bean sprouts
  • 1 cucumber peeled, seeded, and cut into matchsticks
  • 1 carrot peeled and grated
  • 3 scallions very thinly sliced
  • 2 tablespoons shredded fresh basil
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped cilantro
  • 1/4 cup chopped dry roasted peanuts

Instructions

  1. Cook noodles until al dente. Drain thoroughly and rinse the noodles under cold running water. Place noodles in a very large serving bowl.
  2. In a medium sized bowl whisk together all the ingredients for the dressing. Pour the dressing on the noodles and toss well. Mix in all remaining ingredients except peanuts. Let the noodles sit for at least 30 minutes before serving. Serve with the chopped peanuts sprinkled on top.