Ingredients
6 Tbs creamy peanut butter
1/4 cup white wine
3 Tbs rice vinegar
3 Tbs soy sauce
1 Tbs sesame oil
1 Tbs minced fresh ginger
1/4 cup honey
2 teasp garlic chili paste
1 Tbs Schricha sauce
juice of 1 lime
5 oz julienne carrots, blanched
1 can of bean sprouts
8 oz angel hair pasta
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Preparation
Cook pasta in a pot of boiling salted water until just al dente. Drain pasta. Combine first 10 ingredients in a blender and blend until smooth. Combine with carrots, bean sprouts and pasta, pour dressing over. Let chill for at least 2 hours. Garnish with peanuts and cilantro and serve.
