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Bangkok Noodle Salad

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Description Edit

Ingredients Edit

  • 4 oz cappellini or other thin Pasta
  • 4 green Onion, whites only, sliced thinly
  • 1/2 cup carrots, thinly sliced or julienned (i like to blanch them for a
  • bit in a pot of boiling salted water - i just do not like
  • that raw flavor)
  • 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


Directions Edit

  1. Mix all ingredients for dressing in a small bowl until smooth.
  2. Break Pasta in half and cook according to package directions, rinse with cold water and drain well.
  3. Toss with dressing in a large bowl and then add the carrots, cucumber, Onion and Chicken.
  4. Toss to combine. Refigerate for 1 hour before serving.
  5. Garnish with cilantro and peanuts.

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