Name: Bangkok Noodle Salad
Ingredients: 4 oz. cappellini or other thin pasta; 4 green onion, whites only, sliced thinly; 1/2 cup carrots, thinly sliced or julienned, blanched; 1/2 cup cucumber, cut into thin strips; 1 cup cooked chicken, cut into thin strips; 1/2 cup cilantro, chopped; chopped peanuts to garnish; 1/4 cup peanut butter, chunky style; 2 Tb. soy sauce; 1 teaspoon Dijon mustard; 1/4 teaspoon red pepper flakes; 2 Tb. rice wine vinegar; 2 teaspoon sesame oil

Bangkok Noodle Salad

Ingredients

4 oz.s cappellini or other thin pasta
4 green onion, whites only, sliced thinly
1/2 cup carrots, thinly sliced or julienned, blanched
1/2 cup cucumber, cut into thin strips
1 cup cooked chicken, cut into thin strips
1/2 cup cilantro, chopped
chopped peanuts to garnish
1/4 cup peanut butter, chunky style
2 Tb. soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
2 Tb. rice wine vinegar
2 teaspoons sesame oil

Instructions

Mix all ingredients for dressing in a small bowl until smooth. Break pasta in half and cook according to package directions, rinse with cold water and drain well. Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken. Toss to combine. Refigerate for 1 hour before serving. Garnish with cilantro and peanuts.