Slice chicken into julienne strips.
Cook pasta in boiling salted water (2 quarts water, 1 teaspoon salt) until just tender (about 5 minutes); drain. Rinse with cold water; drain.
In large bowl, combine chicken, pasta, carrots, green onions and peanuts. Combine remaining ingredients until thoroughly mixed. Toss into chicken mixture.
Refrigerate, covered, until ready to serve.