I have never eaten a lot of Thai food but I actually really like it, and it's one of my favorite Asian foods. So I was recently craving something Thai and decided to look up some recipes and I found one I liked but like always I tweaked it so it would work for us.
4, 50 Grams of Longkou Vermicelli Noodles (bean thread starch noodles)
1 large Red Bell Pepper, sliced into thin strips then cut into 2-inch pieces
1 large Cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
1 cup matchstick Carrots
3/4 cup chopped Green Onions
1/2 cup chopped Cilantro (We left this out because hubby hates it)
1/2 cup Lightly Salted Roasted Peanuts, roughly chopped (optional)
2 Chicken Breasts
Toasted Sesame Seeds, for garnish (optional)
1/2 cup Creamy Peanut Butter
1/4 cup Warm Water
3 Tbsp Soy Sauce
2 Tbsp Honey
2 Tbsp Sriracha (more or less to taste, go on the lighter side and then add more)
2 Tbsp Fresh Lime Juice
1 Tbsp Ground Ginger
1 Tbsp Minced Garlic
1 Tbsp Coconut Oil
Cut up chicken into 1 inch pieces, season chicken lightly with salt and pepper. Heat a nonstick skillet and melt some coconut oil in the pan. Cook chicken all the way through and place to the side.
Cook the noodles in a pot till they are tender but not too mushy, takes about 5 to 6 minutes.
Prepare peanut sauce by combining all sauce ingredients in a glass Pyrex measuring cup, place in the microwave until all ingredients are melted and hot. Whisk together.
Drain noodles and pour into a large serving bowl. Toss with sauce then add chicken, bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
Enjoy! If you don't like to much spice go easy on the Sriracha sauce and you could always add more. I am sure you could add some other veggies as well to this maybe some jicama would be tasty as well.
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