Anyone else obsessed with all things Thai food and peanut sauce?! I am. I was so excited about this recipe because it totally hits the spot, while adding in tons of colorful veggies!
Recipe adapted from: Feasting at Home
INGREDIENTS:
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6 ounces of uncooked rice noodles
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6 cups of chopped purple and green cabbage
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1 cup of shredded carrots
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1 red bell pepper, diced
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1/2 cup of scallons, sliced
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½ bunch cilantro, chopped
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1-2 jalapenos, chopped (optional)
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2 teaspoons of ginger (I used Ginger Paste)
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1 clove of garlic
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¼ cup natural creamy peanut butter
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1 orange ( ¼ cup orange juice)
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3 tablespoon lime juice
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2 tablespoons liquid aminos (or soy sauce)
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3 tablespoons honey
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3 tablespoons toasted sesame oil
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1 teaspoon of rice wine vinegar
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½ teaspoon cayenne pepper
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½ teaspoon salt
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3 shredded chicken breasts, precooked
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Crushed peanuts for garnish
DIRECTIONS
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Cook rice noodles in boiling water for 3-4 minutes and immediately rinse with cold water and drain. Set aside.
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In the meantime, blend the ginger, garlic, peanut butter, orange juice, lime juice, liquid aminos, honey, sesame oil, rice wine vinegar, cayenne pepper and salt together. Blend until smooth.
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Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss together.
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To serve, add shredded veggies, noodles, chicken and toss together. Top with dressing and garnish with chopped peanuts.
21 DAY FIXERS: add 2 cups of veggie mixture, 1/2 cup of noodles, 3/4 cup of shredded chicken and 2 tablespoons of dressing with 1 teaspoon of crushed peanuts. Count as 2 greens, 1 yellow, 1 red, 1 orange and 1 teaspoon.
2B MINDSET: This could be used for lunch and if you leave out the noodles, it would be a great option for dinner too!
