Thai Chicken Noodle Salad

This salad is light and refreshing and of course also delicious.  It's great served at room temperature which makes it the pefect summer salad.  I think you definitely can substitue different vegetables to suit your taste.  Next time I make this I'm going to omit the red peppers and add edamame and scallions and maybe some jicima for crunch.

Ingredients:

4 1/2 ounces rice stick noodles (maifun)

4 large garlic cloves

1/4 cup soy sauce

1/3 cup fresh lime juice

2 tablespoons sugar

1 tablespoon smooth peanut butter

2 teaspoons chopped peeled fresh ginger

1 1/4 teaspoons hot chili paste (such as sambal oelek)

1/4 cup vegetable oil

2 shredded chicken breasts from a purchased roasted chicken

3 cups shredded Napa cabbage

1 cup coarsely grated carrot

1/3 cup thinly sliced red bell pepper

1/2 medium cucumber, halved lengthwise, thinly sliced crosswise

1/3 cup coarsely chopped roasted salted peanuts

*other additions

1/2 cup edamame, blanched

1/3 cup chopped scallions

1/2 cup cripsy wontons

Preparation:

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; place in a large serving bowl.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Add chicken, cabbage, carrot, pepper, onion, and cucumbers to the noodles in large bowl. Toss with dressing to coat, sprinkle with peanuts, and serve.