Thai Peanut Noodles with chicken skewers in a hearty gluten free dish with lots of flavor and spice.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Entree
Cuisine: Thai
Servings: 6
Author: Angela Roberts
Ingredients
Thai Peanut Noodles with Chicken Skewers
4 -6chicken tenderssee notes
juice of one lime
1tablespoonolive oil
1tablespooncoconut oilor another tablespoon olive oil
saltpepper for seasoning
1package rice noodles
1red bell pepperseeded, cut into thin two inch strips
1serrano pepperseeded, sliced
2cupssnow peas
!Thai peanut sauce
2tablespoonschopped peanuts
2scallionssliced
cilantro for garnish
lime slices for garnish
red chili flakesif you want to add extra heat
!Thai Peanut Sauce
3tablespoonssoy sauceor Tamari Sauce
1large garlic cloveminced
2tablespoonshoney
juice of 1 lime
1/2cuppeanut butter peanut butter
1teaspoonsesame oil
2tablespoonsextra virgin olive oilor avocado oil
1teaspoonred chile flakesground red pepper or 1/2 teaspoon chili oil
1tablespoonfreshly grated ginger
1/4cupchopped fresh cilantro
splash rice vinegar
Instructions
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.
Notes
Serving size includes on large chicken tender. You can adjust this amount of meat. You can get either 4 or 6 servings.