Back home, there’s an incredible thai restaurant called Thai Orchid and I crave their food approximately 9 out of 7 days of the week. Which is right up there with my desperate love for In-N-Out. Also 9 out of 7 days of the week.
Since I’m not back home very often, I had to find a way to recreate my favorite thai dishes at home, and this is the first one that I knew I had to master. The other two are spring rolls and chicken satay. YUM.
There’s Thai restaurants out here, yet I haven’t been to any of them. If any Utahns are reading this and have a good Thai restaurant recommendation – LET ME KNOW!
This dish is unique, satisfying, tasty, and peanut-buttery.
If you don’t like peanut butter,
we can’t be friends you might wanna skip this one.
If you’re allergic to peanut butter, I sort of understand. But if you straight up don’t like it, idk how to handle that kind of situation so I’ll get back to you.
1 package brown rice noodles
2 chicken breasts, diced and sauteed
1/4 c sweet chili sauce
1 c creamy peanut butter
1 T coconut oil
1/2 c ketchup
1/2 t fish sauce
1 T low-sodium soy sauce
1/4 c unsweetened almond milk
fresh lime juice
Prepare noodles according to package directions and set aside.
In a large saucepan on medium heat, combine all sauce ingredients and heat just until warm, whisking constantly. If the sauce is too thick, add more almond milk, 2 T at a time.
Combine the chicken, noodles, and sauce, and mix together gently with tongs. Serve with fresh limes, chopped green onions, and fresh cilantro.