Ingredients:
- 1 pound spaghetti
- 1 cup smooth peanut butter
- 1 cup water, at room temperature
- 1/4 cup white vinegar
- 1 tablespoon sesame oil
- 2 teaspoons kosher salt
- 1/2 precooked roasted chicken, shredded (2 cups)
- 1 asian or bosc pear, peeled & thinly sliced
- 5 scallions, trimmed & thinly slices
- 1/3 cup roasted peanuts, roughly chopped
- 3 small red serrano chilies, thinly sliced (optional)
Instructions:
Cook the spaghetti al dente according to the package directions. Drain, rinse with cold water, then drain again. Combine the peanut butter, water, vinegar, oil and salt to make a smooth sauce. Toss the noodles with the peanut sauce. Arrange on a platter and top with the chicken, pear, scallions, peanuts, and chillies.