Thai Noodle Salad

6 oz vermicelli

1/4 c each soy sauce and chicken broth

2 tbsp peanut butter

1 tbsp fresh lime juice

1 tsp fresh ginger minced

1/2 tsp red pepper flakes

1 1/2 cups shredded chicken

1 red pepper cut into strips

3 green onion chopped

1/4 c cilantro

lime wedges

cook vermicelli , in medium sauce pan heat soy sauce, broth, peanut butter, lime juice , ginger and red pepper until peanut butter melts.

Add pasta and toss to coat, stir in chicken, red pepper green onion and cilantro. Garnish with lime wedges.

This is a great dish served warm or room temp. I have used beef, shrimp and pork in place of the chicken too. They are all wonderful. I leave out the cilantro as I am not a big fan of it. I got this from my friend Lori from work and everyone who has tasted it loves it. I used soba noodle this last time I made it.