While working at Nordstrom for-EVER, and getting to eat their food every day....this was my go-to lunch. When I wanted to kill my customers...and sometimes co-workers...this bowl of heaven gave me the boost I needed to survive the rest of the day. I made it a little healthier by upping the veggies, switching to whole wheat pasta, and drastically reducing the amount of oil used.
Thai Pasta Salad 
Ingredients:
1 (12oz) package whole wheat angel hair pasta
3 cups shredded napa cabbage
2 cups shredded carrots
1 red bell pepper - julienned
1 yellow bell pepper - julienned
1 bunch fresh cilantro - chopped
1 bunch green onions - chopped
1/2 cup chopped peanuts
sesame seeds
8oz cooked meat (shrimp, shredded chicken, or steak)
Dressing:
1/4 cup peanut butter
2 tablespoons tahini
1/4 cup rice wine vinegar
1/4 cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon seseame oil
1 teaspoon garlic powder
juice from 1/2 lime
salt and pepper - to taste
***you can also reduce number of ingredients by making the dressing using store bought peanut sauce and combining a jar of that with a little rice wine vinegar, soy sauce and dash of sesame oil.
Directions:
*Cook whatever meat you choose to use
*Boil pasta to al dente - run under cold water to cool
*In a small bowl combine all dressing ingredients
*In a large bowl combine pasta, cabbage, carrots, bell peppers, 1/2 of the cilantro, 1/2 of the green onions and meat.
*Toss with dressing
*Top salad with remaining cilantro and onions, sesame seeds and chopped peanuts
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