- 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/4 cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons chili-garlic sauce
- 1 tablespoon (packed) golden brown sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons (or more) low-salt chicken broth
- 3/4 pound linguine or dried chow mein udon noodles
- 4 cups thinly sliced cooked chicken, cut into strips
- 2 large carrots, coarsely grated (about 1 1/4 cups)
- 6 green onions, chopped
- 1 red bell pepper, cut into matchstick-size strips
- 1/2 cup fresh cilantro leaves
- Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.