Chicken Ginger Peanut Pasta Salad

16 ounce package corkscrew, macaroni, or angel hair pasta
1 cup pea pods; tips and stems removed
2 pounds diced cooked chicken
¼ cup salad oil
¼ cup rice vinegar
3 Tablespoons sugar
3 Tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon chili oil or dash of hot pepper sauce (optional)
1 small cucumber, quartered lengthwise and sliced
3 large carrots cut into long thin strips
1 large yellow or red sweet pepper cut into thin strips
½ cup green onions with tops sliced
2 tablespoons cilantro or parsley
1/3 cup chopped peanuts
Cook pasta according to package. During the last 30 seconds of cooking time, add pea pods. Drain. Rinse with cold water. Combine salad oil, vinegar, sugar, soy sauce, ginger and chili sauce. Mix well. In a large bowl combine pasta, pea pods, cucumber, carrots, sweet pepper, green onion and parsley or cilantro. Add dressing and toss to gently coat. Cover and chill for 2 to 8 hours. To serve toss the salad again and sprinkle with peanuts. 8 servings