Peanut noodle salad: I like to make up a generous amount of the dressing, keep it in the fridge for 3 or 4 days for dipping into.

6 tablespoons smooth peanut butter
¼ cup chicken broth or water
3 tablespoons rice vinegar
1 or 2 tablespoons soy sauce
1½ tablespoons palm sugar (or agave syrup)
(1 tablespoon oriental sesame oil - optional, but preferable. I leave it out at home because of allergies)
1 tablespoon minced peeled fresh ginger
½ teaspoon cayenne pepper

Combine all the ingredients briskly. Taste and adjust for personal preference - it might need more sweet or sour, depending on your brand of peanut butter and soy, and which type of sugar you use. Palm sugar is fudgy sweet and dissolves well, hence i used agave syrup as a replacement.

brown rice and wakame noodles, cooked and refreshed
2 chicken breasts, poached and shredded
1 large red sweet pepper, thinly sliced
2 chopped scallions
a handful of bean sprouts or half a chopped cucumber

Add peanut sauce to taste, garnish with chopped fresh coriander and chopped salted peanuts