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Bangkok Noodle Salad

4 oz. cappellini or other thin pasta
4 green onion, whites only, sliced thinly
1/2 cup carrots, thinly sliced or julienned, blanched
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

1/4 cup peanut butter, chunky style
2 Tb. soy sauce
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
2 Tb. rice wine vinegar
2 tsp. 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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