This recipe for Thai Noodle Salad combines silky smooth peanut butter with an extra special kick oh Jojo's Sriracha. hand crafted with red Pueblo chilis and wild fermented, this sriracha is the secret ingredient in this healthy and flavorful dish.
To make the dressing, pulse all the dressing ingredients in a food processor EXCEPT peanut butter.
Place the chicken in a plastic bag and pour in about 1/4 to 1/2 cup of the dressing. Seal the bag and marinate the chicken in the refrigerator for 30 minutes or up to overnight.
Add the peanut butter to the remaining dressing in the food processor; pulse, then taste and adjust. Set aside.
Heat a medium skillet over medium heat. Add the marinated chicken to the skillet and cook about 12-15 minutes, flipping halfway through until the chicken reaches 165°F on a digital thermometer. Remove to a place to rest.
In a large skillet over medium- low heat add the cooked spaghetti and toss until well coated. You can add a little more Colavita Olive Oil if the mixture seems dry. Add the chopped vegetables and chicken and toss to coat.
Serve in bowls with sesame seeds, scallions, cilantro and lime wedges
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