Ingredients
12 ounces uncooked linguine1/3 cup creamy peanut butter1/4 cup canola oil3 tablespoons water3 tablespoons soy sauce1 tablespoon red wine vinegar1 tablespoon sesame oil1 teaspoon ground ginger3 to 4 garlic cloves, minced1/8 to 1/4 teaspoon crushed red pepper flakes1 cup julienned carrots8 green onions, thinly slicedPeanuts or sesame seeds, optional
Preparation
Cook linguine according to package directions. Meanwhile, in a blender, combine the peanut butter, oil, water, soy sauce, vinegar, sesame oil, ginger, garlic and pepper flakes; cover and process until blended.
Drain linguine; place in a large bowl. Drizzle with three-fourths of the peanut sauce; add carrots and onions. Toss to combine. Refrigerate until serving.
Just before serving, add the remaining peanut sauce; toss to coat. Garnish with peanuts if desired.
