This recipe was originally a side dish, but I added chicken. You could easily add shrimp or tofu as well.
Cook pasta according to package directions.
In a large bowl, whisk peanut butter, soy sauce, vinegar, oil and garlic.
Add chicken and red pepper and combine. Set aside.
Reserve 1/2 cup of the pasta water. Drain pasta. Add pasta and cucumber to chicken mixture. Toss until coated. Garnish with cilantro and serve with hot chili sauce.
1/3 creamy peanut butter
1/4 soy sauce
3 Tbs. rice vinegar
1 Tbs. toasted sesamse oil
1 clove garlic, minced
2 cups shredded rotisserie chicken
1 small red pepper, sliced thinly
1 lb. spaghetti noodles
1 cucumber, seeded, cut in half and sliced
1 cup cilantro leaves
hot chili sauce