Peanut Lime Sauce with Chicken and Rice Noodles

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It’s very rare that I actually measure ingredients when I prepare dishes, but I was determined to make this recipe easily replicable. I served it with chicken, rice noodles, and vegetables {see below} but you could also use it as a dipping sauce! Either way, this easy no-cook peanut sauce is adaptable and pretty dang delicious!

Serves 1.

Peanut Lime Sauce

• 2 tbsp smooth or crunchy peanut butter
• 1 tsp sesame oil
• juice of 1/2 lime
• 2 tsp soy sauce {I use gluten-free Tamari}
• 1-2 tbsp peanuts
• 4 tsp olive oil
• 2 tbsp rice vinegar
• 1 tsp honey
• 1-2 small clove of garlic
• 1 tsp finely grated fresh ginger
• Several dashes of cayenne pepper

Combine all ingredients; stir or blend in Magic Bullet until well-mixed. Store in fridge until needed.

Chicken & Rice Noodles

• Julienned carrots
• Chopped jalapenos
• Thinly sliced onions
• Cilantro
• Sesame seeds
• Sriracha

Prepare chicken using this method or buy a rotisserie chicken if you’re pressed for time! Prepare rice noodles according to package. In a small skillet, saute carrots, onions, and jalapenos over medium with olive oil until tender. If desired, heat peanut sauce in skillet.

Layer rice noodles, chicken, and vegetables in bowl; pour peanut sauce over; and garnish with cilantro, sesame seeds, and sriracha.

Notes

• For best results, leave sauce in refrigerator overnight. This will allow the flavors to blend completely
• I bought a rotisserie chicken, tore it into pieces, and let it sit in the sauce overnight to marinate. You could do the same with chicken breasts
• You could also garnish with basil or mint
• This dish can be served hot or cold; I prefer it hot
• Make it vegetarian just by leaving off the chicken

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