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Recipe Instructions

Thai Peanut Pasta Salad

  • 3/4 pound grilled chicken breast
  • 1/2 pound uncooked spaghettini 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 tablespoons white vinegar
  • 2 tablespoons peanut butter
  • 2 tablespoons sugar
  • 2 tablespoons sesame seeds, toasted
  • - dash crushed red pepper

Slice chicken into julienne strips. Break pasta into thirds. Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain. In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture. Refrigerate, covered.
Amount: 4-6 servings


Updated 4/12

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