| 1 tablespoon | La Tourangelle Peanut Oil |
| 2 tablespoons | Minced peeled fresh ginger |
| 2 | Garlic cloves, minced |
| 3 tablespoons | La Tourangelle Toasted Sesame Oil |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Balsamic vinegar |
| 1 ½ tablespoons | Sugar |
| 1 tablespoon (or more to taste) | Hot chili oil |
| 1 ½ teaspoons | Salt |
| 1 pound | Fresh Chinese egg noodles, or fresh angel hair pasta |
| 12 | Green onions, (white and pale green parts only), thinly sliced |
| ½ cup | Coarsely chopped roasted peanuts |
| ¼ cup | Thinly sliced fresh Thai basil leaves |
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Heat peanut oil in small skillet over medium heat. Add ginger and garlic; saut� 1 minute.
Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool.
Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles.
Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Makes 4 to 6 servings.
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