thai chicken pasta

i made the recipe exactly as written and it was perfect just the way it was. i wasn't familiar enough with some of the ingredients to mess around anyway. i have never used sesame oil, ginger, rice vinegar, or chili-garlic sauce before.

12 ounces linguine (NOT 16 ounces!)

2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

sauce:

1 tablespoon sesame oil

1/2 cup green onions, chopped

1 cup finely shredded carrots

3 tablespoons minced garlic (yes, you read that right -- 3 tbs. surprisingly, it's not too much)

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/2 cup honey

just a tiny bit less than 1/2 cup creamy peanut butter

1/2 cup soy sauce

3 tablespoons rice vinegar

1 and 1/2 teaspoon chili-garlic sauce*

cilantro and additional green onions to garnish (i did not do this)

cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. drain and return to pot. set aside.

heat 1 tbs sesame oil in heavy pot over medium-high heat. add green onions, carrots, garlic and ginger. saute until vegetables soften, about 4 minutes.

combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. add to vegetables. add Chicken. simmer sauce 2 minutes. pour sauce over pasta and toss well.

*chili-garlic sauce looks like this: (i found mine at buy-low but you can usually find it at smith's)

i got this recipe off THIS awesome recipe blog!