Peanut Noodle Pasta Salad with Shrimp

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1/2 cup peanut butter
1/4 cup tamari or soy sauce
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons Sriracha sauce
1 tablespoon minced ginger (or 1/2 tablespoon Penzey's dry minced ginger)
3 cloves garlic, minced
2 tablespoons brown sugar
salt (if needed)
1 box (about 8-12 oz.) whole-grain linguine, or whatever you have available
2 large carrots, julienned
2 cucumbers, thinly sliced
1 red or yellow pepper, thinly sliced into strips (if you are a big pepper fan you can use one of each)
3 green onions, sliced
1/4 - 1/3 cup cilantro, chopped
1/4 - 1/3 cup peanuts, chopped
1# cooked shrimp

 My husband was kind enough to peel and devein the shrimp.  I sauteed the shrimp very quickly in a little oil in a pan and then let it cool.

 Whisk together the dressing ingredients: peanut butter, tamari, vinegar, sesame oil, Sriracha, ginger, garlic, brown sugar, and 1/4 cup water.

 Add the dressing to the vegetables, pasta, and shrimp and mix well.  Try to chill for an hour.  It's hard not to start eating it right away!  Add the cilantro and peanuts and enjoy.

 I'm sure you could substitute cooked chicken for the shrimp if you prefer.

 Adapted from Tasty, latest & greatest

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