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
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.