Thai Noodle Salad

Ingredients
6 oz. dried vermicilli
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1 cup cooked chicken, cubed
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro
lime wedges for garnish

Directions
1. Cook vermicilli according to package directions. Drain and set aside.
2. In a medium sauce pan, combine soy sauce, vegetable broth, peanut butter, lime juice, ginger, and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, red pepper, green onions, and cilantro.
5. Serve with lime wedges.

Notes
Tastes just fine with a sprinkle of dried cilantro. I like it with a little less red pepper than the recipe calls for.

Source
Audrey (Scott's mom)