Thai Chicken Pasta Salad

Name: Thai Chicken Pasta Salad
Ingredients: 12 ounces uncooked whole wheat spaghetti; 2 large carrots, julienned; 3/4 cup reduced-fat creamy peanut butter; 3 tablespoons water; 3 tablespoons lime juice; 3 tablespoons molasses; 4-1/2 teaspoons reduced-sodium soy sauce; 3 garlic cloves, minced; 1-1/2 teaspoons rice vinegar; 1-1/2 teaspoons sesame oil; 1/4 teaspoon crushed red pepper flakes; 8 cups finely shredded Chinese or napa cabbage; 2 cups shredded cooked chicken breast; 2/3 cup minced fresh cilantro; 3 tablespoons unsalted dry roasted peanuts, chopped

"I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado..."

INGREDIENTS

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12 ounces uncooked whole wheat spaghetti

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2 large carrots, julienned

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3/4 cup reduced-fat creamy peanut butter

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3 tablespoons water

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3 tablespoons lime juice

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3 tablespoons molasses

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4-1/2 teaspoons reduced-sodium soy sauce

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3 garlic cloves, minced

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1-1/2 teaspoons rice vinegar

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1-1/2 teaspoons sesame oil

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1/4 teaspoon crushed red pepper flakes

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8 cups finely shredded Chinese or napa cabbage

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2 cups shredded cooked chicken breast

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2/3 cup minced fresh cilantro

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3 tablespoons unsalted dry roasted peanuts, chopped

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