Thai Peanut Noodles

This was such a simple, fresh and yummy dish. My kids and husband loved it and it is fast becoming a family favorite!

1 Box Asian Rice Noodles
1/2 Rotisserie Chicken, shredded
2 Large Carrots
1 Red Pepper
1/2 Head Pok Choy (you can substitute Bok Choy if needed), chopped
1/2 Yellow onion, sliced
2 Cloves garlic, chopped
2 Tablespoons, Braggs Amino (similar to soy sauce only with protein, GF and low lower sodium!!)
2 Tablespoons Olive Oil
1 Lime, to taste and garnish
2 Tablespoons Peanut Butter, Crunchy
1/4 Cup water
2 Tablespoons fresh cilantro, garnish
1/4 Cup Peanuts, blanched
Siracha sauce optional for extra spice!

In large Wok or sauté pan, add Olive Oil and heat over medium. Add chopped Garlic and sliced Onions, sauté 2 minutes until onions are translucent. Add the Carrots, Peppers and Pok Choy continue to sauté another 5-7 minutes until vegetables are tender.

Prepare the Asian Rice Noodles to box directions. Once noodles are cooked and drained, add then to the Wok with the Vegetables. Add the Shredded Chicken and incorporate.

Using spatula or spoon make an opening in the middles of the wok. Add the Peanut Butter, Water, Braggs Amino and Siracha (if desired) stir together to make a sauce, then slowly incorporate the Noodle, Vegetable and Chicken mixture. Add more water if needed. This should make the Peanut Sauce to coat the Vegetables, Noodles and Chicken.

Spritz dish with lime juice and garnish with Lime Wedge, Peanuts and Fresh Chopped Cilantro

Enjoy!
Serves 4 People