Thai Peanut Noodle Salad

This recipe has a ton of flavor from the red curry paste.  I added 2 extra teaspoons of the paste as well as a few teaspoons of siracha to spice things up.  Make sure you purchase THAI curry (do not use Indian curry paste!).  This pasta is suggested to be served cold.  I skipped the step of running cold water over my pasta and returned the pasta & sauce to the pan with the chicken and tossed everything together and served it hot.  Either way, it is delicious!!  

INGREDIENTS (makes 4 servings)
8 oz uncooked angel hair pasta
1/2 cup creamy peanut butter
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp water
4 tsp Thai red curry paste
1 medium red bell pepper
3 green onions
1 cup dry-roasted salted peanuts
1 cup fresh cilantro
8 chicken tenders (1 lb chicken, sliced chicken breasts can be substituted

DIRECTIONS
1.  Cook pasta according to package directions.  Drain and rinse with cold water.

2.  Meanwhile, for sauce, combine peanut butter, vinegar, soy sauce, water and curry paste; whisk well.  Set aside 1/4 cup of the sauce in a separate bowl.

3.  For salad, coarsely chop the bell pepper.

4.  Thinly slice the green onions.  Set aside 2 tbsp green onions for garnish.

5.  Add bell pepper, green onions and sauce to the pasta; mix well.

6.  Heat pan over medium heat for 5 minutes.  Finely chop peanuts & cilantro.  Place peanuts & cilantro in a coating tray and mix well.

7.  Spray pan with canola oil.  Add chicken to pan and cook 3-5 minutes or until internal temperature reaches 165'F, turning once.

8.  Remove chicken from pan and add to reserved sauce; toss to coat.  Press chicken into peanut mixture.  Serve chicken with salad; garnish with reserved green onions.

From Pampered Chef 29 Minutes to Dinner, Volume 3