Recipe: Bangkok Noodle Salad

Bangkok Noodle Salad
rec.food.cooking/The Blonde Stranger (1993)

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

Dressing
1/4 cup Peanut Butter, chunky style
2 Tbsp. Soy Sauce
1 tsp. Dijon Mustard
1/4 tsp. Red Pepper Flakes
2 Tbsp. Rice Wine Vinegar
2 tsp. Sesame Oil

Mix all ingredients for dressing in a small bowl until smooth. Break pasta in half and cook according to package directions, rinse with cold water and drain well. Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken. Toss to combine. Refrigerate for 1 hour before serving. Garnish with cilantro and peanuts.