Pad Thai Salad

PAD THAI SALAD:

1 pad thai kit with the noodles and sauce packet included (discard oil packet if included), save seasoning packet.

Prepared noodles as per package instructions.

IN A  LARGE BOWL:
Combine the noodles (cut up a little smaller)
1-2 packages of mixed salad greens (I like the spring mix style)
a handful of mixed nuts or peanuts chopped up)
2 chicken breasts that have been cooked and seasoned with ginger and salt and pepper-then diced in bite sized pieces)
a handful of fresh pea pods that have been washed, deveined, and chopped up

(optional: chopped scrambled egg, fresh chopped mushrooms, bean sprouts etc)

DRESSING: ADD WHEN READY TO SERVE

In a small saucepan combine and stir until sugar is dissolved:
4 TBSPS white vinegar
3 TBSPS white sugar
1 TBSP MSG (ACCENT) optional
1-1/2 tsps salt
1/4 tsp pepper

Add the reserved pad thai seasoning packet and 1/2 cup vegetable oil and either whisk well or use a blender and combine well.  Pour over salad part at a time and toss until well coated, but not soggy.

Serve immediately as the lettuce will wilt.