Thai Noodle Salad

Ingredients:
6 oz. dried vermicelli
1/4 cup low-sodium soy sauce
1/4 up chicken or vegetable broth
2 Tablespoons peanut butter
1 Tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 1/2 cups cooked chicken, shredded or chopped
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2-inch pieces
1/4 cup fresh cilantro, chopped
Lime wedges for garnish

Directions:
Cook vermicelli according to package instructions, drain and set aside.

In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper. Cook over medium-low heat until peanut butter is melted.
Add cooked pasta and toss to coat evenly.

Stir in cooked chicken, sweet red pepper, green onions and cilantro.

Serve with lime wedges.

Makes 4 servings.

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Recipe submitted by: - Public Health of Seattle & King County: Reprinted with permission. http://www.metrokc.gov