Sensational food

Thai Noodle Salad

(makes 4 servings)
Ingredients:
6 oz. dried vermicelli
1/4 cup low-sodium soy sauce
1 tbsp vegetable oil
1/4 up chicken or vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1 1/2 cups cooked chicken; shredded or chopped (I used seafood, really nice, prawn, crab meat, baby octopus, and baby mussels)
1 red capsicum, seeded and cut into thin strips (I added green and yellow capsicums, looks nice)
3 green onions cut diagonally into 1/2-inch pieces
1 stalk spring onions, chopped (for garnish)
(I added bean sprouts as well and sliced red onions plus diced red chilly(for garnish, depends on how much you like it whether light, medium hot); I added chopped peanuts or cashew nuts(for garnish); I added 3 tbsp of rice wine vinegar, 1 small grated carrot and chopped fresh mint; 1 tsp crushed ginger)

1. Cook vermicelli according to package instructions, drain and set aside.
2. In a medium saucepan, fry garlic for a while, combine soy sauce, broth, peanut butter, lime juice, crushed ginger, bean sprouts, crushed red pepper, rice wine vinegar. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken/ seafood, sweet red pepper, green onions, red chilly, fresh mint and cilantro.
5. Garnish with lime wedges/ spring onions, red onions, peanuts or cashew nuts