Bangkok Noodle Salad

4 oz      cappellini or other thin pasta
4         green onion, whites only, sliced thinly
1/2 cup   carrots, thinly sliced or julienned (blanched
          in a pot of boiling salted water if desired)
1/2 cup   cucumber, cut into thin strips
1 cup     cooked chicken, cut into thin strips
1/2 cup   cilantro, chopped
chopped peanuts to garnish

Dressing:
1/4 cup  peanut butter, chunky style
2 tblsp  soy sauce
1 tsp    dijon mustard
1/4 tsp  red pepper flakes
2 tblsp  rice wine vinegar
2 tsp    sesame oil

Mix all ingredients for dressing in a small bowl until
smooth.  Break pasta in half and cook according to
package directions.  Rinse with cold water and drain
well.  Toss with dressing in a large bowl and then add
the carrots, cucumber, onion and chicken.  Toss to
combine. Refrigerate for 1 hour before serving. 
Garnish with cilantro and peanuts. 

Contributed by Leslie Forte