Thai Noodle Salad

Description
Thai Noodle Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 6 oz dried vermicelli
 * ¼ cup low-sodium soy sauce
 * ¼ up chicken or vegetable broth
 * 2 tablespoons peanut butter
 * 1 tablespoon fresh lime juice
 * 1 teaspoon garlic, minced
 * 1 teaspoon fresh ginger, minced or ½ teaspoon ground ginger
 * ½ teaspoon crushed red pepper
 * 1½ cups cooked chicken, shredded or chopped or baked tofu, either of these can be omitted
 * 1 red sweet pepper, seeded and cut into thin strips
 * 3 green onions, cut diagonally into ½-inch pieces
 * ¼ cup fresh cilantro, chopped
 * lime wedges for garnish

Directions

 * 1) Cook vermicelli according to package instructions, drain and set aside.
 * 2) In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper.
 * 3) Cook over medium-low heat until peanut butter is melted.
 * 4) Add cooked pasta and toss to coat evenly.
 * 5) Stir in cooked chicken, sweet red pepper, green onions and cilantro.
 * 6) Serve with lime wedges.