Thai Peanut Pasta Salad

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Thai Peanut Pasta Salad

Thai Peanut Pasta Salad

3/4     lb         chicken breast cooked and sliced into strips

1/2     lb         cooked Spaghetti, cooked and cooled

1/3     Cup     shredded carrots

4          Each    green onion thinly sliced

1/3     Cup     dry roasted peanuts chopped

1/3     Cup     soy sauce

1/4     Cup     canola oil

2          Tbsp.   white vinegar

2          Tablespoons  creamy Peanut butter, do not use natural

2          Tablespoon    sugar

1          teaspoon        sesame oil

2          Tablespoons  toasted sesame seeds to sprinkle on top

dash                of crushed red pepper into the dressing if you want a little spice

Instructions:

In a large bowl combine chicken, pasta, carrots, green onions, and peanuts. Mix the remaining ingredients until well combined to form a thick dressing. I have found that a blender works very well for this

Toss dressing with chicken pasta mixture and stir well, refrigerate covered for 2 hours.

Success Tip: To break the pasta into thirds wrap the uncooked noodles in a dishtowel and break pasta in thirds over the side of the counter. I like this size for ease of serving and eating.

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