4 ounces cappellini or other thin pasta
4 green onions, whites only, sliced thinly
1/2 cup carrots, thinly sliced or julienned
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 tablespoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
2 tablespoons rice wine vinegar
2 teaspoons 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. Refigerate for 1 hour before serving. Garnish with cilantro and peanuts.
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