Chicken Satay Noodle Salad Rachael Ray   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Salt 1 pound whole wheat spaghetti 1/3 cup peanut butter, softened 2 tablespoons honey 1/4 cup tamari (dark soy sauce) Juice of 2 limes 1 teaspoon hot pepper sauce (eyeball it) 1 clove garlic, grated 3 tablespoons vegetable oil (eyeball it) 2 cups skinned and sliced rotisserie chicken 1 cup packed fresh spinach, thinly sliced 1/3 cup shredded carrots (a generous handful) 4 scallions, thinly sliced on an angle 1/4 cup chopped peanuts 2 tablespoons chopped cilantro or parsley 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside. 2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat. 3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

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