Thai Chicken and Noodle Salad

Ingredients

6 drops Coconut Flavor
1 cup prepared Chicken Base of your choice
1 tsp. Thai Marinade
1 lb. thin spaghetti, cooked
¼ bunch scallions, bias cut
1 Tbsp. peanut oil
2 carrots, julienne
2 lb. boneless, skinless chicken breasts, cut into strips
¼ cup peanut oil
1 tsp. Ginger Puree
½ tsp. Roasted Garlic Base
2 tsp. sesame oil
1 tsp. cornstarch
¼ tsp. Lemongrass Flavor

Instructions

(yields 4 portions)

Combine the Ginger Puree, No Added MSG Roasted Garlic Base, Lemongrass Flavor and ¼ cup peanut oil. Mix well. Pour over the chicken and marinate refrigerated for 2-3 hours. Heat the tablespoon peanut oil and sauté the chicken. Add the carrots and scallions, sauté briefly. Add the pasta and toss gently. Mix the Thai Marinade Mix with the sesame oil, prepared Chicken Bases, cornstarch and Coconut Flavor. Add to the above mixture and heat thoroughly. Serve immediately.