Monday: LOVE this dish! Made it a couple of times already. What I do is make two separate sauces, one for the kids and one for us. That way I can spice it up...it tastes really good with a kick to it. I use the Thai Rice noodles from Trader Joes. You could also add some additional veggies...I tried broccoli, but I didn't care for it with the sauce, I did like red bell peppers though. I serve it with a side of cucumbers (see recipe)...I slice my cucumbers thicker though and place everything in a plastic zip top to marinate while I cook the noodles.
- YIELD: 5 servings (serving size: 1 cup)
- COURSE: Main Dishes
- 8 ounces uncooked rice noodles
- 1 cup matchstick-cut carrots
- 1 red (or yellow or orange or all 3!) bell pepper, julienne sliced
- 2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
- 1/2 cup reduced-fat peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 2 cups chopped cooked chicken breast
- 1 cup thinly sliced green onions
- 2 tablespoons sesame seeds, toasted
- Cook noodles according to package directions, omitting salt and fat. Add carrots and bell pepper to noodles during the last 3 minutes of cooking. Drain well.
- Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
*Note: I like this dish warm...you could warm the sauce in a small saucepan on the stove or just nuke the whole dish in the microwave. I just think it tastes better warmed up. :)