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(I sometimes make half this recipe for the two of us, but you might just want a lot of leftovers!)

1 # whole wheat spaghetti, cooked, rinsed with cold water, drained well and tossed with 1 tsp veg oil and 1 tsp sesame oil, set aside or chill (can be done ahead)


1/4 cup each rice vinegar, coconut milk (lite ok), peanut butter (pref. natural), and canola oil
2 Tb soy sauce
2 Tb fish sauce (Thai style or Vietnamese style)
1-2 Tb Thai chili-garlic paste (to taste)
1-2 tsp coarsely chopped fresh ginger
1-2 cloves garlic, peeled and coarsely chopped
1/2 tsp black pepper
1-2 tsp sucanat or brown sugar or artificial sweetener equivalent

Mix all well in blender (or with stick blender in cup).

1 # or more boneless chicken breasts, thighs, or tenders or raw shrimp, room temp
1/4-1/2 cup bottled teriyaki (has some sugar, may substitute other Asian marinade)
1/2 cup each julienned basil, mint, and cilantro
1 cup julienned arrugula or thinly sliced romaine
1/2 cup sliced green onion, green and white parts
1/2 cup roasted peanuts, chopped fine
1 lime cut into thin wedges for serving

Marinate chicken or shrimp in teriyake (sp?) for 30 min. (or longer in fridge, then bring to room temp). Grill or saute chicken or shrimp. Cut or shred chicken into bite-sized pieces. Pour dressing on noodles and toss to coat. Then add all greens and peanuts and chicken or shrimp and toss to mix. Serve with lime wedges and additional chopped peanuts if desired.

Enjoy! (We just had this for supper tonight...YUM!)

That sounds amazing!
We made this with shrimp for the first time the other night and it was awesome! I am not a huge shrimp fan, but they were even great leftover. We use Soy Vey Very Teriyaki sauce for the marinade. I believe it has 5 grams of sugar per 2 Tbsp, but I don't think that much sticks to the shrimp or chicken.

I have also made it just for a salad without any meat and served it cold.

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