Ingredients

The following ingredients have 4 Servings
  • Salt
  • 1 pound whole wheat spaghetti
  • 1/4 to 1/3 cup smooth or chunky peanut butter
  • softened (eyeball it)
  • 2 tablespoons honey
  • 1/4 cup warm water (eyeball it)
  • 1/4 cup tamari (aged soy sauce)
  • 1 clove garlic
  • grated with microplane or box grater
  • Juice of 2 limes
  • zest of 1
  • 1 teaspoon hot sauce (eyeball it)
  • 3 tablespoons vegetable
  • peanut or sunflower oil (eyeball it)
  • 2 cups store-bought rotisserie chicken meat
  • skin removed and thinly sliced
  • A handful of shredded carrots
  • 4 scallions
  • thinly sliced on an angle
  • 1 cup spinach greens
  • thinly sliced
  • 1/4 cup chopped peanuts
  • available in small pouches in the baking aisle
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • whichever you prefer

Instruction

  • Bring a large pot of water to a boil
  • Once boiling, salt water liberally, then drop pasta in and cook to al dente
  • Run cooked pasta under cold water to cool
  • Drain well and reserve
  • While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl
  • While whisking continuously, pour the oil in a steady stream to complete the dressing
  • Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well
  • Place noodles in shallow bowls and top with chicken and cilantro or parsley
  • Once they're combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce