Thai Chicken- Noodle Salad

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Men's Health


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Roasted Chicken and Turnips In Peanut Sauce

1 1/2 pounds turnips, peeled and cut into walnut-size chunks

4 1/2 pounds skinless chicken thighs

1/2 teaspoon salt

1 tablespoon vegetable oil

1 cup bottled Thai peanut sauce

Thai Chicken-Noodle Salad

12 ounces Thai-style flat rice noodles

3 tablespoons vegetable oil, divided

1 bag (8 ounces) stringless sugar snap-peas or Chinese pea pods (2 cups)

1 cup (3 ounces) bagged shredded carrots

2 tablespoons preminced oil-packed garlic, divided

4 thighs from Roasted Chicken and Turnips in Peanut Sauce (above), deboned and cut into thin slices

1 bunch scallions, white and light green parts, sliced (1/3 cup)

1/2 cup sesame-ginger salad dressing

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