• Bring a large pot of water to a boil. (If using rice noodles, do not salt the water.) Add the noodles and cook according to package directions.  Reserve 1/2 cup of the pasta water then drain the noodles and set them aside.
• In a large bowl, whisk together the peanut butter with the reserved pasta water. (It must be warm to make the peanut butter easier to whisk.) Whisk in the coconut milk, lime juice, brown sugar, soy sauce and crushed red pepper flakes. Taste and season the sauce with salt.
• Add the drained pasta, cooked chicken, cucumber and scallions to the bowl and toss until well-combined. 
• Serve the pasta salad warm, at room temp or chilled and topped with cilantro leaves and chopped peanuts.

Kelly's Notes:

• You can use rice noodles or any long pasta of choice, simply adjust the cook time as needed to ensure the noodles are cooked to your desired doneness.
• I love using store-bought rotisserie chicken but you can also use leftover turkey. 
• Crushed red pepper flakes bring a hint of spiciness to the dressing. They add a mild kick without overpowering the other flavors. Adjust the amount according to your spice preference, or omit them entirely if you prefer a milder dressing.
• The pasta salad is best enjoyed immediately after assembly to preserve the freshness of the ingredients. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Note that the pasta may absorb some of the dressing, so you may need to add a little extra dressing before serving any leftovers.
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