Food Storage Fridays: Thai Spaghetti Noodles

If you think spaghetti noodles are only for spaghetti...think again! This is honestly my new favorite summer "salad" recipe and I plan on bringing it to potlucks, family events, friend events...well you get my drift. It is so different (and by different I don't mean disgusting, I mean different as in not the same old thing you see at family get togethers). It is good warm or cold...so you know, perfect for leftovers. You've got to give this try it's one of my favorite food storage recipes! It has a little zip, a little zang, and a lot of taste!



Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken's Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

To visit Crystal's blog to learn more about using food storage everyday in your own recipes, click HERE.