A slightly zippy pasta sald coated with creamy peanut sauce.
In a medium bowl, whisk together the peanut butter, coconut milk, fresh lime juice, soy sauce, brown sugar, grated ginger, grated garlic, hot chili sesame oil, and toasted sesame oil.
Place in the refrigerator to chill while you cook the pasta.
Cook the pasta according to package directions for al dente in salted water.
Rinse the cooked pasta in cold water to stop the cooking and drain.
In a large bowl add in the cooked pasta, broccoli, red bell pepper, water chestnuts, and chopped green onion.
Pour the peanut sauce over the pasta, chicken, and vegetables. Toss to combine being careful not to break up the ingredients too much.
Cover and let chill for at least 2 hours or overnight.
When ready to serve Toss the pasta salad again to make sure every thing is coated.
Coarsely chop the peanuts and sprinkle over the top.
Serve with more chopped peanuts, sliced green onions and lime wedges if desired.