Thai Peanut Noodles

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.

 Ingredients:

1 package brown rice noodles

2 chicken breasts, diced and sauteed

Sauce: 

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

extras/garnishing:

fresh lime juice

green onions

cilantro

Instructions: 

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.

 xo, Lucia

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