Step 1

Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).

Step 2

Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.

Step 3

Chop the red pepper, cabbage, and cilantro to your desired size for the salad.

Step 4

Cook the noodles according to package directions (usually just boiling for a few minutes).

Step 5

Toss everything together with enough dressing to generously coat everything. Serve hot or cold!