PAD THAI SALAD WITH CHICKEN & SESAME DRESSING ENJOY DAN:

PAD THAI SALAD WITH CHICKEN & SESAME DRESSING

                                                                                             By CHEF DAN:

Serve s 4 -6

INGREDIENTS:

3 tablespoons rice wine vinegar

4 tablespoons almond peanut butter

3 tablespoon soy sauce

1 teaspoon sriracha

1/2-cup FRESH cilantro and mint

3 garlic loves chopped

1/4-cup limes juice

1 tablespoons EACH fish sauce, mirin, and hoisin sauce

2 tablespoon toasted sesame oil

1-1/2-pounds skinless chicken tenderloins

1 cup, finely shredded cabbage

1 cucumber, peeled, seeded, and cut into half moons

1 red bell pepper, diced

1 cup each fresh bean sprouts, and dry roasted peanuts

3 tablespoon toasted sesame seeds

1 (8 Oz) package vermicelli noodles

DIRECTIONS:

1.    Prepare vermicelli noodles according to package directions.

2.   Drain, rinse, and place in a salad bowl.

3.   Process peanut butter and next 9 ingredients while machine is running add sesame oil and process until smooth.

4.   In a salad bowl  with noodles,  layer the cooked chicken, add cabbage, cucumber, bell pepper and bean sprouts,

5.   Add peanut mixture, toss to combine.

6.   Top with dry roasted peanuts and sesame seeds.

ENJOY DAN:                                 SING SONGS & PLANT SEEDS!!