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Spicy Peanut Asian Salad (as seen in webisode 24)

Recipe makes 4 servings. Recipe by Tanya Leung, RD. 


¼ cup natural peanut butter
2 Tbsp low sodium soy sauce
2 tsp sesame oil
½ cup lime juice (or just of 2 limes)
1 Tbsp Sriracha (or hot sauce)

6 ounces chicken breast, boiled or roasted, shredded 
½ large Carrot, cut into matchsticks
1 stalk green onion, thinly sliced
1 Cucumber, de-seeded, cut into thin strips
1 small red pepper, cut into thin strips
1 small orange pepper, cut into thin strips
1 package Vermicelli or bean thread, soaked in hot water until soft 
1/4 cup cilantro/coriander, chopped (save some for garnish)
2 tbsp Black sesame seeds


1. Chop vegetables (it is helpful to use a mandolin).
2. Shred chicken (it is easy to do this by hand).
3. To make the dressing, whisk together peanut butter, soy sauce, sesame oil, lime juice, and sriracha in a small bowl.
4. Soak bean thread noodles in hot water until soft.
Prepare noodles bean thread noodles 
5. Mix together vegetables, noodles and chicken and toss with dressing. Sprinkle with sesame seeds and cilantro/coriander for garnish.


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