Thai Chicken Noodle Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
4	ounces	rice noodles -- cooked and cut in half
1	pound	boneless skinless chicken breast -- cut into thin strips
1	tablespoon	low sodium soy sauce
1	teaspoon	cornstarch
1	tablespoon	vegetable oil
4	whole	green onions -- sliced
1	medium	carrot -- sliced thin
1	medium	cucumber -- sliced thin
1	small	red bell pepper -- seeded and sliced
1/4	cup	cilantro -- chopped
1/4	cup	peanuts -- chopped
		*Dressing*
1/4	cup	peanut butter -- either chunky or smooth
1	tablespoon	low sodium soy sauce
1	teaspoon	chili garlic sauce
1	tablespoon	light brown sugar -- packed
1	tablespoon	fresh lime juice
1	teaspoon	sesame oil
1/8	teaspoon	crushed red pepper flakes
2	tablespoons	rice wine vinegar

Cook noodles according to package instructions. Drain and cool.

Mix 1 tablespoon soy sauce with cornstarch. Mix into chicken strips to coat and let marinate for 15 minutes.

Heat oil in skillet to medium-high. Add chicken and cooked until no pink remains. Set aside and let cool.

Mix dressing ingredients together until smooth.

Add noodles, chicken, green onions, carrot, cucumber, and red pepper together. Mix with dressing and refrigerate for at least one hour.

To serve sprinkle with cilantro and chopped peanuts.

Makes 6 servings.

Per Serving: 310 Calories; 13g Fat (36.0% calories from fat); 23g Protein; 27g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 332mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.