Thai Noodle Salad with Peanut Dressing

A simple, delicious dish that can be transformed into an entrée by adding grilled chicken or tofu for the perfect Thai fix.

• 8 oz fresh spaghetti or linguine
• 1 tsp sesame oil
• 1 1/2 cups shredded carrot, packed
• 4 green onions, sliced thin on a bias
• 1 red pepper, julienne
• 1 yellow pepper, julienne
• 1/2 head romaine lettuce, shredded
• 2 tbsp cilantro, finely chopped
• 2 tbsp sesame seeds, toasted

• 1/3 cup peanut butter, all natural
• 1/4 cup chicken broth, reduced sodium, fat free
• 2 tbsp lite soy sauce
• 2 tbsp hoisin sauce
• 1/4 cup warm water
• 1 tbsp garlic, chopped
• 1 tbsp ginger, chopped
• 2 tbsp seasoned rice vinegar
• 2 tsp sesame oil
• 1 tsp red pepper flakes

1. Cook noodles in lightly salted water until al dente and drain. Toss with sesame oil to prevent sticking.
2. Prep the carrots, green onions, red and yellow peppers, and romaine; place in a large bowl.
3. Toss the noodles with the dressing and vegetables. Place on a serving platter. Garnish with cilantro and toasted sesame seeds.

1. Place all ingredients in a small bowl and whisk until smooth.