Spicy Thai Chicken Pasta

• 1 (12 oz.) pkg. Chinese water noodles
• 1/4 c. peanut butter
• 1/4 c. water
• 1/3 c. rice vinegar
• 3 Tbsp. Asian sesame oil
• 2 Tbsp. mild soy sauce
• 1 Tbsp. hoisin sauce
• 1 to 1 1/2 tsp. hot chili oil
• 1/2 tsp. sugar
• 1/4 tsp. garlic powder
• 1/4 tsp. ground ginger
• 3 c. shredded carrots
• 4 scallions, chopped
• 1 cucumber, peeled, seeded and chopped
• 1/3 c. thin strips bell pepper
• 2 c. shredded cooked chicken
• shredded lettuce, chopped tomatoes and crispy Chinese noodles or fresh bean sprouts as a garnish

1. In a large pot of boiling water, cook noodles until tender, 3 to 4 minutes.
2. Drain well.
3. Return pan to low heat and add peanut butter and water, mixing until well blended.
4. Remove from heat and add rice vinegar, sesame oil, soy sauce, hoisin sauce, hot chili oil, sugar, garlic powder and ginger; mixing until blended.
5. Stir in carrots, scallions, cucumber, red pepper and chicken until mixed well.
6. Add noodles and toss.
7. Serve on a bed of shredded lettuce and garnish with tomatoes and crisp noodles or bean sprouts.

chinese water, peanut butter, water, rice vinegar, asian sesame oil, soy sauce, hoisin sauce, hot chili oil, sugar, garlic powder, ground ginger, carrots, scallions, cucumber, thin strips bell pepper, chicken, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227128 (may not work)