Thai Noodle Salad

• 2 large cucumbers, seeded and sliced
• 1 cup low sodium soy sauce
• 12 cup coconut milk
• 12 cup rice wine vinegar
• 12 cup smooth peanut butter
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ginger
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes
• 16 ounces angel hair pasta, cooked
• 8 ounces shredded carrots
• 6 green onions, chopped
• 2 tablespoons crushed peanuts

1. In a large bowl whisk together: soy sauce, milk, vinegar, peanut butter, garlic, onion, ginger, oil, and red pepper flakes.
2. Add pasta, toss to coat.
3. Add vegetables, toss well to incorporate.
4. Sprinkle crushed peanut on top for garnish.
5. Serve immediately or chil to serve.

cucumbers, soy sauce, coconut milk, rice wine vinegar, smooth peanut butter, garlic, onion powder, ginger, sesame oil, red pepper, hair pasta, carrots, green onions, peanuts

Taken from www.food.com/recipe/thai-noodle-salad-42821 (may not work)