Warm Thai Pasta Salad

Here is what we had for dinner tonight!

And here are the things that go into this little dish.

Ingredients

• 1/2 lb thin spaghetti noodles
• 1/2 cup frozen peas
• 1 cup fresh asparagus cut into 1-inch pieces
• 1 cup fresh carrots thinly sliced
• 1 cup chopped cooked chicken (optional)
  
• 3 tbsp reduced-sodium soy sauce (more if you like)
  
• 1 1/2 tbsp cooking oil
  
• 2 tbsp creamy peanut butter
• 1 tsp toasted sesame oil
• 1/8-1/4 cayenne pepper
• Parsley or Cilantro for garnish

Cook your pasta about 6 minutes. Toss in your asparagus and carrots and continue to cook for another 3 minutes until pasta is al dente and veggies are tender-crisp. Add your peas and remove from heat. Drain and rinse. Place in a large bowl and add your chicken.

For the dressing, whisk together your soy sauce, peanut butter, oils, and cayenne. Pour over your pasta and toss well. It would be best to garnish this dish with fresh cilantro but you can substitute parsley if you would like.

This salad can be served warm or cold. You can also top with red pepper flakes and toasted sesame seeds for extra goodness!

~Enjoy~

:0)