- 6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/4 cup low-salt chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 tablespoon oriental sesame oil
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon cayenne pepper
- 8 ounces linguine
- 1 large orange bell pepper, cut into matchstick-size strips
- 1/2 cup chopped green onions
- 5 large lettuce leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped salted peanuts
- Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.