Recipe: Thai Noodle Salad

Thai Noodle Salad
rec.food.recipes/Blue Eyes/1996
Makes 6 servings

Here's a recipe I found in a local newspaper. I've made it twice already and got rave responses from friends and family. Very easy to make also. It's great for a change of pace at a BBQ instead of the usual boring potato salad and cole slaw.

1/2 cup Dijon Mustard
1/3 cup chunky style peanut butter
1/3 cup low-sodium chicken broth
3 Tbsp reduce-sodium soy sauce
2 Tbsp firmly packed brown sugar
2 Tbsp chopped cilantro
1 1/2 tsp ground ginger
1 tsp liquid hot pepper sauce
8 oz. fusilli pasta (either keep stands whole or break into 3-inch pieces)
4 cups cup-up mixed veggies (carrots, peppers, snow pea)
1 (8 oz) can sliced water chestnuts

In small bowl, combine first 8 ingredients. Reserve 1/3 cup peanut sauce; set sauce aside.

In a 6-quart pot, cook pasta for 12-14 minutes in boiling water until tender. Add veggies to pasta and water during the last 3 minutes of cooking. Drain pasta and veggies; rinse in cold water and drain well.

In large bowl, combine pasta-veggie mixture, water chestnuts and peanut sauce. Chill at least 2 hours to blend flavors.

To serve, toss mixture with reserved peanut sauce and garnish with sesame seeds, if desired.