Thai Noodle Salad

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• This is a delicious supper dish, not spicy yet full of flavor.
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• Whisk together:
• 1/2 cup canola oil
• 2 large cloves garlic, peeled
• 1/3 cup low sodium soy sauce
• 1/4 cup white distilled vinegar
• 2 tablespoons water
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon lemongrass or ginger paste
• a couple BIG squeezes of lime juice (to taste)
• Use 1 c. of this as a marinade for the chicken.
• 1/4 cup peanut butter

For the salad:

• 4 ounces rice noodles
• 1 lb. boneless skinless chicken breasts, cut into thin strips or small chunks
• 1 c. tailless cooked shrimp
• 3 cups  spinach
• 2 large carrots, cut into small, thin pieces*
• 1 cup packed cilantro leaves, chopped
• 4 green onions, green parts only, chopped
• 1 cup cashews or peanuts

Put chicken in 1 c. dressing and marinade for 30 minutes.  Cook chicken in medium skillet until no longer pink.  Soak the rice noodles in cool water for 15-25 minutes.  After cooking the chicken, add noodles to the skillet and saute with the shrimp.  When all the ingredients are warmed through, add remaining ingredients.  Stir peanut butter into remaining dressing and add to the skillet.  Serve with peanuts sprinkled on top.