My Old Friend Lucy's Thai Noodle Salad
Julie Greenfield
ingredients
- 8oz spaghetti, cooked and drained
- 1T Szechuan stir fry sauce
- 4T red wine vinegar
- 6T peanut butter
- 6T low sodium soy sauce
- 2T vegetable oil
- 2t garlic, minced
- ginger
- 1/2C scallions, chopped
- 2T sugar
- 1 head broccoli, chopped
- 1 1/2C chicken, shredded (can use rotisserie)
- 1/2C peanuts, chopped
- lime, sliced for garnish
- 2T sesame oil
directions
Rinse cooked spaghetti in cold water. Combine stir fry sauce, vinegar, peanut butter, soy sauce, and sugar, set aside. Heat vegetable oil in large skillet and lightly saute garlic, ginger, scallions, sugar, and broccoli. DO NOT BROWN! Stir in sauce mixture and remove from heat. Spread spaghetti on platter, top with chicken and sauce. Sprinkle peanuts and sesame oil on top. Serve hot or at room temperature.
notes
Perfect for a party! Can be made ahead and served at room temperature. If you double the recipe, only use 8T peanut butter.
Source: Lucy Adler
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