Rice Noodles with Spicy Peanut Sauce
Prep Time
Serves
Cooking Mode
½ pkg Thai rice noodles (1/4-in./5 mm wide)
⅓ cup peanut butter
1-2 tbsp spicy Asian chili garlic sauce or hot sauce
1 tbsp sodium-reduced soy sauce
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 ½ cups shredded rotisserie chicken, skin removed
3 green onions, thinly sliced
1 carrot, coarsely grated
¼ tsp salt
½ cup chopped fresh cilantro
½ pkg Thai rice noodles (1/4-in./5 mm wide)
⅓ cup peanut butter
1-2 tbsp spicy Asian chili garlic sauce or hot sauce
1 tbsp sodium-reduced soy sauce
1 tbsp finely grated fresh ginger
2 cloves garlic, minced
1 ½ cups shredded rotisserie chicken, skin removed
3 green onions, thinly sliced
1 carrot, coarsely grated
¼ tsp salt
½ cup chopped fresh cilantro
Directions
1Place noodles in a large heatproof bowl. Bring a full kettle of water to a boil and then pour over noodles until noodles are fully covered. Let stand, stirring occasionally, until noodles soften, 20 to 25 min. Drain well, place noodles back in bowl.
2Meanwhile, in a medium bowl, mix together peanut butter, chili garlic sauce, soya sauce, ginger, garlic and 1/4 cup (60 mL) water.
3Add chicken, green onions and carrot to bowl with noodles and stir. Drizzle with peanut sauce, sprinkle with salt and toss. Garnish with cilantro. Serve at room temperature.
Tips
1
If you like less heat, reduce the spicy Asian chili garlic sauce to 1 tbsp (15 mL).
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Personal Note
Personal Note
