chicken peanut noodle salad

I made this last night for the fam, and even my toddler loved it. It's easy and tasty (you can dress this dish up or down, depending on your culinary experience). I found it great for a summer evening. This recipe was in the paper awhile ago. I've added my notes in parentheses....

Chicken Peanut Noodle Salad
start-to-finish: 30 minutes
serves 6-8

1 pound spiral pasta (I used whole wheat spaghetti)
1 c. frozen peas
1/2 c. chunky peanut butter (I used natural creamy PB)
1/3 c. lowfat sour cream
1-2 t. hot sauce (more or less to taste)
1 T. cider or white vinegar (I used cider)
2 T. fresh ginger (the dried stuff worked fine)
1/3 c. orange juice
salt and pepper, to taste
3 c. roughly chopped cooked and cooled chicken (about 1 pound - you could use a rotisserie too)
2 large carrots, diced
3 scallions, chopped

Boil pasta according to package directions. Just as the pasta finishes, cooking, add the peas and stir for 30 seconds. Drain and rinse pasta and peas under cold water til cool. Let stand in the colander to fully drain.

Meanwhile, in a blender or with a whisk, combine peanut butter, sour cream, hot sauce, vinegar, ginger, and orange juice. Blend til smooth. Season with salt and pepper. If the sauce is too thick, add more orange juice or water til it is pourable (doesn't need to be runny).

In a large bowl, combine the chicken and carrots. Add peas and pasta; toss. Slowly add the peanut sauce, tossing to combine. Top the salad with scallions. (You could also add cilantro or maybe thai basil?, chopped peanuts or red pepper flakes) Serve immediately or refrigerate.