Noodle Salad Thai Style

• 1 ½ cups chicken breast, cooked, shredded or chopped  
• 6 ounce dried vermicelli  
• ½ tsp crushed red pepper  
• ¼ cup chicken or vegetable broth  
• 1 tsp garlic, minced  
• 2 tbsp peanut butter  
• 1 red sweet pepper, seeded and sliced into thin strips  
• 1 tsp fresh ginger minced or ½ tsp ground ginger  
• ¼ cup fresh cilantro, chopped  
• 3 pc green onions, cut diagonally into ½ - inch slices  
• Lime wedges for garnish  

Preparation:

1. According to package directions, cook dried vermicelli. Drain and set aside.  
2. Mix in soy sauce, lime juice, broth, crushed red bell pepper, ginger and peanut butter in a medium saucepan. Cook the sauce over medium to low heat until the peanut butter is dissolved completely.  
3. Stir in the cooked vermicelli and toss to evenly coat.  
4. Toss in the cooked chicken, cilantro, green onions and sweet red pepper.  
5. Serve while hot with lime wedges on the sides.  

This quick salad recipe is best to be served during simple house parties or during unexpected visits of some guests.

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