Thai Noodle Salad

• 12 ounces angel hair pasta
• 5 cups shredded napa cabbage
• 4 cups shredded carrots
• 1 large red bell pepper, chopped
  1 bunch fresh cilantro, chopped
  1 bunch chopped mint
• 1 bunch fresh green onions, chopped
• 2 tablespoons sesame seeds
• 18 oz cooked diced chicken

• 1/4 cup peanut butter
• 2 tablespoons tahini
• 1/4 cup rice wine vinegar
• 1/4 cup Thai sweet chili sauce
• 5 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
  
  
  
  
  
  

Directions

(Use a food processor to shred the carrots)

1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 4 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, red bell peppers, 1/2 of the cilantro, 1/2 of the onions, and chicken.
2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro and green onions. Optional garnish: peanuts and sesame seeds.

Eat cold. Makes great left overs. 

Makes 17/1 cup servings 175 calories per serving. 

Adapted from http://allrecipes.com/recipe/thai-noodle-salad-2/detail.aspx