Thai Rice Noodle Bowl (GF)

Thai Rice Noodle Bowl (GF)

(6 servings)

Ingredients:

1/3 cup Rice Vinegar

3 tbsp. Soy Sauce

3 tbsp. Peanut Butter, creamy style

2 tbsp. Fish Sauce

2 tbsp. Warm Water

4 tsp. Sugar

¼ tsp. Red Pepper Flakes

12 oz. Boneless Skinless Chicken Breast

7 oz. Rice Noodles, thin stir-fry type

¾ tsp. Cornstarch

½ medium Cucumber

1 cup Sweet Red Pepper, sliced

½ cup Carrot, shredded

3 Scallions, sliced

1/3 cup Fresh Cilantro, chopped

½ cup Peanuts, chopped

1 medium Fresh Lime, cut into 6 wedges

Directions:

In a small bowl, whisk the vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and pepper flakes until smooth.  Place chicken in a resealable bag and add 3 tbsp. of vinegar mixture. Marinate for at least 30 minutes.  Remove chicken and grill until done.  In a 4-quart pot ¾ full with water, bring it to a boil.  Add rice noodles and remove from heat.  Let soak 6-8 minutes.  Meanwhile, Peel and slice in half lengthwise, the cucumber.  Then into half-moon slices.  Take remaining vinegar mixture and put in a saucepan with cornstarch.  Bring to a boil, whisking for 2 minutes and remove from heat.  Drain rice noodles and place in a large mixing bowl.  Now add the cucumber, red pepper, carrot, scallions and cilantro.  Drizzle remaining thickened vinegar mixture over all and toss to coat.  Divide between 6 serving bowls and top equally with sliced chicken and peanuts.  Serve with a lime wedge.      

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Ideas for Future Efforts

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