Thai Noodle Salad

Thai Noodle Salad

Ingredients
6 oz. Schar spaghetti
¼ c. Swanson Natural Goodness chicken broth
¼ c. reduced-sodium La Choy soy sauce
2 Tbs. Peanut ButterCompany peanut butter
1 Tbs. fresh lime juice
1 tsp. minced garlic
1 tsp. minced gingerroot or ½ tsp. McCormick ground ginger
½ tsp. McCormick crushed red pepper
1 ½ c. shredded or chopped, cooked chicken or turkey breast
1 red sweet pepper, cut into thin bite-size pieces
3 green onions cut diagonally into ½ inch pieces
¼ cup snipped fresh cilantro
Lime wedges
2 Tbs. peanuts, finely chopped (optional)

Directions
Cook spaghetti according to package directions; drain. Combine soy sauce, broth, peanut butter, lime juice,
garlic, gingerroot, and crushed red pepper in a saucepan. Cook and stir over low heat until peanut butter is
melted. Add cooked pasta; toss to coat. Add chicken or turkey, red pepper, green onion, and cilantro; mix well.
Serve warm or let stand at room temperature up to 1 hour. Serve with lime wedges. Garnish with peanuts if
desired.