Bangkok Noodle Salad - cooking recipe

Ingredients

8 ounces thin spaghetti
5 green onions, thinly sliced
1/2 cup coarsely grated carrot
1 cup cooked chicken, cut into chunks
1/2 cup cilantro
1/2 cup chopped peanuts
Dressing
1/2 cup peanut butter
4 tablespoons soy sauce
2 teaspoons Dijon mustard
1/2 teaspoon red pepper flakes
1/4 cup rice wine vinegar
1/4 cup sesame oil

Preparation

Break pasta in half and cook according to package directions. Rinse in cold water and drain well.
Combine dressing ingredients in a small bowl and stir until thick and creamy.
Pour pasta into a large bowl and toss with dressing.
Add carrots and chicken.
Garnish with cilantro and peanuts.