THAI PASTA SALAD

Thai Pasta Salad

A Junior League of Dayton recipe

1 tsp. dried red pepper flakes (less if you don’t like a lot of spice — this is hot!)

3 Tbsp. canola oil

3 Tbsp. sesame oil

3 Tbsp. honey

2 Tbsp. soy sauce (more to taste, if desired)

8 oz. dry linguine or similar Asian noodles, cooked and drained

2 Tbsp. chopped fresh cilantro

1/4 c. chopped green onion

1/4 c. honey-roasted peanuts

1 Tbsp. sesame seeds, toasted (shake onto cookie sheet and bake at 350 for a few minutes until fragrant and golden)

Heat pepper flakes in oils over medium-high heat for 1-2 minutes. Remove from heat and stir in honey and soy sauce. Pour over noodles and chill overnight. When ready to serve, add cilantro, onion, peanuts and sesame seeds. Serve at room temperature. Tip: To make this salad into a full meal, add 1 lb. diced boneless, skinless chicken breast. Brush chicken with soy sauce and sesame oil, if desired; Place in shallow baking pan, cover with foil and bake for 20-25 minutes. Toss diced chicken with pasta and serve.