Thai Peanut Pasta Salad
- 3/4 lb grilled chicken breast
- 1/2 lb uncooked spaghetti pasta
- 1/3 cup shredded carrots
- 4 green onions, thinly sliced
- 1/3 cup dry roasted peanuts, chopped
- 1/3 cup soy sauce
- 1/4 cup vegetable oil
- 2 TBSP white vinegar
- 2 TBSP peanut butter
- 2 TBSP sugar
- 2 TBSP sesame seeds, toasted
- Dash crushed red pepper
Slice chicken into julienne strips. Break pasta into thirds. Cook pasta in boiling salt water until tender. Drain. Rinse with cold water.
In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients in a different bowl until mixed. Toss into chicken mixture. Refrigerate, covered. Serves 4-6.
ENJOY!
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