Thai Chicken Pasta

2 boneless, skinless breasts, cut into thin pieces
16 oz linguine
5 tbs toasted sesame oil, divided
4-5 cloves garlic, minced
8 green onions, chopped and divided
1 tbs fresh ginger, minced
1/4 cup creamy peanut butter
1/4 cup honey
1/4 cup low sodium soy sauce
1 1/2 tbs chili garlic paste
3 tbs unseasoned rice vinegar
1 cup finely grated carrot
2 cups mung bean spouts

Cook the linguine until al dente, strain and toss with 3 tbs sesame oil in a large bowl. Whisk together peanut butter, honey, soy sauce, chili garlic paste and rice vinegar.

In a hot pan, heat 1 tbs sesame oil and cook chicken. Remove from pan and set aside. Add remaining oil and cook 6 green onions, garlic and ginger until soft (about 2 minutes) add in the sauce and simmer for 1 minute.

Toss chicken, sauce, carrots, bean sprouts with the pasta and top with remaining green onion. A handful of peanuts is awesome too!

Oh, I like my pasta really lightly sauced, if you like more sauce just bump the soy sauce, honey and peanut butter to 1/3 cup.