Thai Pasta Salad

• small chicken breast↗1
• salt and pepper

  to taste

• vegetable oil↗2 teaspoons
• gingerroot2 tablespoons

  chopped

• garlic↗2 tablespoons

  chopped

• shallots↗2 tablespoons

  chopped

• crunchy peanut butter↗1⁄2 cup
• soy sauce↗3 tablespoons
• lime juice↗3 tablespoons
• sesame oil↗1 tablespoon
• red wine vinegar↗2 tablespoons
• brown sugar↗1 tablespoon
• dried chili↗1⁄2 teaspoon
• fresh cilantro or 1/3 cup of fresh mint↗1⁄3 cup

  chopped

• green onion↗1⁄2 cup

  sliced

• cup carrot, shredded↗1⁄2
• cup roasted peanuts, coarsely chopped↗1⁄4
• lb spaghetti↗1⁄2
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.

2. 2

   Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.

3. 3

   Poach for 25 minutes.

4. 4

   Allow chicken to cool in the cooking liquid.

5. 5

   Remove chicken from the pan, reserving the cooking liquid.

6. 6

   Cut into pieces.

7. 7

   In a small saucepan, over medium heat, heat the vegetable oil.

8. 8

   Add ginger, garlic and shallot; cook 4 - 5 minutes.

9. 9

   Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.

10. 10

    Stir with a wooden spoon until the sauce is smooth.

11. 11

    Add all remaining ingredients.

12. 12

    Toss the pasta salad gently but thoroughly.

13. 13

    Season with salt and pepper.

14. 14

    If sauce is too thick, add more reserved cooking liquid.