Cold Thai Chicken Noodle Salad By Chef Michael Collantes
Ingredients:
1 cup peanut butter
2 fl oz hoisin sauce
2 fl oz soy sauce
1 fl oz sesame oil
1 tbsp vinegar
1 lime
2 tsp garlic powder
1/2 lb pasta spaghetti
1 bunch Scallions
1/2 pack firm tofu
2 cups shredded carrots
1 whole cucumber
2 cups chicken shredded
Directions:
Begin by cooking the noodles in boiling, salted water until al dente, about 10 minutes. Strain and put aside.
Mix the peanut butter, Hoisin, soy sauce, sesame oil, vinegar and garlic powder in a bowl. Squeeze the juice of one line and combine.
Meanwhile, cut the cucumber in half lengthwise and cut down into slices.
Strain tofu and crumble like cheese.
Mix 1 cup of peanut sauce with warm noodles and add cucumber, shredded carrots and tofu
Use scissors and cut scallions over the top for garnish.
