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ingredients

13 1/2 pounds chilled spaghettini (about 5 1/2 pounds dry)
12 cups Peanut Dressing (recipe below)
2 pounds boned and skinned chicken breasts, grilled and julienned
2 pounds mung bean sprouts
1 pound water chestnuts, chopped
12 ounces green onions, sliced
6 ounces cilantro, chopped
3 cups chopped roasted peanuts

Peanut Dressing:
2 1/2 cups creamy peanut butter, room temperature
2 1/2 cups Kikkoman Less Sodium Soy Sauce
2 1/2 cups Kikkoman Thai Style Chili Sauce
1 1/4 cups distilled white vinegar
9 ounces sugar
1/2 cup Vietnamese chili-garlic sauce
3 1/2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 tablespoons finely minced garlic
2 1/2 cups vegetable oil

directions

In large bowl, toss spaghettini with remaining ingredients except chopped peanuts. Cover and refrigerate. sprinkle each serving with 2 tablespoons peanuts.

To make Peanut Dressing: In bowl, whisk peanut butter with soy sauce. Add chili sauce, vinegar, sugar, chili-garlic sauce, sesame oil and garlic. Whisk to blend thoroughly. Gradually whisk in vegetable oil until mixture is emulsified. Cover and refrigerate. (Makes about 12 cups.)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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