3/4 cup reduced-fat creamy peanut butter, at room temperature
3/4 cup light coconut milk
1/4 cup lime juice
1/4 cup chopped fresh cilantro
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
6 scallions, trimmed, thinly sliced
1 small seedless cucumber, pared, halved lengthwise, cut into 1/4-inch slices
Instructions
Discard skin from rotisserie chicken. Remove meat; cut into strips.
In medium-size saucepan, bring water to boiling. Break each
package of noodles into 4 (save seasoning packets for future use).
Add ramen noodles to boiling water. Remove from heat; let stand,
covered, 5 minutes.
Meanwhile, in large bowl, whisk together peanut butter, coconut
milk, lime juice, cilantro, sugar, salt and cayenne until smooth.
Add chicken, scallions and cucumber to peanut butter mixture.
Drain noodles; rinse with cold water. Add to large bowl with
chicken mixture; toss thoroughly.
Originally Submitted
12/7/2011
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You can add this Angelina's Thai Chicken Noodle Salad recipe to your own private DesktopCookbook.