Thai Peanut Noodle Salad with Chicken

August 16, 2021
|
Created by Chef Jake Driffill
30 minutes
Serves 6-8
INGREDIENTS:
  • Dressing
  • 1/4 cup creamy peanut butter
  • 2 Tbsp less sodium soy sauce
  • 1 Tbsp honey
  • 1/2 tsp chile garlic sauce
  • 2 tsp toasted sesame oil
  • 2 Tbsp rice vinegar
  • Water, as needed
  • 1 lb Harmons spaghetti
  • 1 cup grated carrots
  • 1/2 cup thinly sliced purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/4 cup frozen shelled edamame, thawed
  • 3 green onions, thinly sliced on bias
  • 2 cups Harmons rotisserie chicken, shredded
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup chopped roasted and salted peanuts
DIRECTIONS:

To make the dressing, in a bowl, whisk dressing ingredients together. Add water, as needed, until desired consistency.

Cook pasta in salted boiling water until al dente, about 3 minutes. Transfer to a colander to drain. Transfer to a bowl. Pour dressing over noodles and toss. Top with carrots, cabbage, bell pepper, edamame, green onions, chicken, and cilantro and toss to combine. Garnish with peanuts.