Thai Peanut Noodles

As Asian flavors continue to top the takeout charts, hot and cold noodle dishes are the next big thing. They provide great flavor appeal and holding, while keeping food costs low. This cold peanut noodle salad, made with Kikkoman Less Sodium Soy Sauce, can be prepared with chicken, or with a variety of other ingredients, including prawns, grilled pork, tofu, Chinese black mushrooms, or crisp-tender blanched vegetables.

Ingredients	Amount
Peanut Dressing
Creamy peanut butter (room temp.)	2 ½ cups
Kikkoman Less Sodium Soy Sauce	2 ½ cups
Kikkoman Thai Style Chili Sauce	2 ½ cups
Distilled white vinegar	1 ¼ cups
Sugar	9 oz.
Vietnamese chili-garlic sauce	⅓ - ½ cup
Oriental sesame oil	3 ½ Tbsp.
Garlic, finely minced	2 Tbsp.
Vegetable oil	2 ½ cups
Cooked spaghettini, chilled, drained	13 lbs. 8 oz.
Boneless, skinless chicken breasts, grilled, julienned	2 lbs.
Mung bean sprouts	2 lbs.
Water chestnuts, chopped	1 lb. 2 oz.
Green onions, sliced	12 oz.
Cilantro, chopped	6 oz.
Sesame seeds, toasted	8 oz.

Method

1. Whisk peanut butter and Kikkoman Less Sodium Soy Sauce together. Add chili sauce, vinegar, sugar, chili-garlic sauce, sesame oil, and garlic to mixture and blend thoroughly.

2. Gradually whisk vegetable oil until mixture is emulsified (yield: 12 cups).

3. In large bowl, toss spaghettini with Peanut Dressing and remaining ingredients except sesame seeds.

4. For each serving to order, plate 2 ½ cups spaghetti mixture and sprinkle with 1 tablespoon sesame seeds.

Yield: 24 servings

Source: © Kikkoman