Friday, February 23, 2007

Thai Peanut Pasta Salad, from Anne

Supposed to serve cold – but also good heated up. I usually double the recipe – also make more dressing than it says – otherwise the salad can be dry.

3/4 lb grilled or broiled chix breast
1/2 lb uncooked spaghetti
1/3 cup shredded carrots
4 green onions, thinly sliced
1/3 c dry roasted peanuts chopped

1/3 c. soy sauce
1/4 c. vegetable oil
2 T white vinegar
2 T peanut butter
2 T sugar
2T toasted/plain sesame seeds
dash crushed red pepper (optional)

Slice cooked chicken into julienne strips. Next cook pasta until tender. Drain. Rinse with cold water. Drain again. In large bowl combine chicken, pasta, carrots, onions and peanuts. In small bowl combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover and refrigerate until ready to serve.

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