Thai Chicken and Noodle Salad with Easy Peanut Dressing

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 4-6 servings

INGREDIENTS
For Peanut Dressing
½ cup peanut butter (smooth or chunky will work)
⅓ cup coconut milk – (lite is fine)
1 large garlic clove
1 small Red Fresno chile, seeded and diced
1 tablespoon fresh chopped ginger (or 2 teaspoons ground)
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons apple cider vinegar
2 tablespoons brown sugar or honey
¼ teaspoon salt
juice of one lime

For Salad
1 pound cooked, sliced chicken thighs (chilled or room temp)
4 cups sliced savoy or napa cabbage (bagged store bought in a pinch)
1 carrot, julienned
½ large red pepper, sliced
1 english cucumber, seeded and sliced
8 ounces pasta – chinese noodles or spaghetti
Chopped peanuts for garnish

INSTRUCTIONS
Cook pasta according to package directions – drain and rinse. Chill in refrigerator while making remaining salad.

For Dressing:
Add all ingredients to a blender or food processor. Blend for about 10 seconds. Taste for seasoning, adjust. Add additional coconut milk to thin if necessary.

Plate up noodles, cabbage and chicken.

Drizzle with peanut dressing and sprinkle with additional chopped peanuts if desired.

Slightly adapted from a recipe from laughingspatula.com