Bangkok Noodle Salad

Bangkok Noodle Salad Recipe:

Bangkok Noodle Salad

4 oz      cappellini or other thin pasta
4         green onion, whites only, sliced thinly
1/2 cup   carrots, thinly sliced or julienned (blanched
          in a pot of boiling salted water if desired)
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

Dressing:
1/4 cup peanut butter, chunky style
2 tblsp soy sauce
1 tsp    dijon mustard
1/4 tsp red pepper flakes
2 tblsp rice wine vinegar
2 tsp    sesame oil

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. Refrigerate for 1 hour before serving.
Garnish with cilantro and peanuts.

Contributed by Leslie Forte