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Thai Peanut Noodles with Chicken Skewer Recipe
Thai Peanut Noodles with chicken skewers in a hearty gluten free dish with lots of flavor and spice.
Thai Peanut Noodles with Chicken Skewers
juice of one lime
or another tablespoon olive oil
pepper for seasoning
package rice noodles
red bell pepper
seeded, cut into thin two inch strips
!Thai peanut sauce
cilantro for garnish
lime slices for garnish
red chili flakes
if you want to add extra heat
!Thai Peanut Sauce
or Tamari Sauce
large garlic clove
juice of 1 lime
peanut butter peanut butter
extra virgin olive oil
or avocado oil
red chile flakes
ground red pepper or 1/2 teaspoon chili oil
freshly grated ginger
chopped fresh cilantro
splash rice vinegar
Mix lime juice and olive together. Marinate the chicken tenders for at least one hour to overnight.
If using bamboo skewers, soak in water for 30 minutes to prevent burning.
Place on skewers, grill over medium low heat for about 4 minutes per side.
In the meantime, prepare sauce, boil water for rice noodles.
Place 1 tablespoon olive oil, coconut oil in a pan, and stir fry red bell pepper and snow peas until cooked through.
Cook rice noodles according to package directions.
Drain rice noodles, toss with half of the sauce.Reserve some sauce for pouring over chicken.
Garnish with scallions, cilantro, diced serrano and lime.
Add skewers to each bowl.
Thai Peanut Sauce Instructions
Mix all ingredients together. Heat on very low heat on top of the stove. You may find you need to add a little water to thin the sauce down if it's too thick.
Serving size includes on large chicken tender. You can adjust this amount of meat.
You can get either 4 or 6 servings.