Thai Rice Noodles
1/2 pkg (225 g) Thai rice noodles (5 mm/1/4 inch wide)
75 ml (1/3 cup) smooth peanut butter
15 to 30 ml (1 to 2 tbsp) spicy Asian chili garlic sauce or hot sauce
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) finely grated fresh ginger
2 garlic cloves, minced
50 ml (1/4 cup) water
375 ml (1 1/2 cups) shredded cooked chicken (store-bought barbecued, if desired), skin removed
3 green onions, thinly sliced
1 medium carrot, coarsely grated
1 ml (1/4 tsp) salt
125 ml (1/2 cup) chopped fresh cilantro
In a large heatproof bowl, place noodles. Bring a full kettle of water to a boil and then pour over noodles until they are fully covered. Let stand, stirring occasionaly, until noodles soften, 20 to 25 minutes. Drain well and return noodles to bowl.
Meanwhile, in a medium bowl, mix together peanut butter, chili garlic sauce, soy sauce, ginger, garlic and 50 ml (1/4 cup) water.
Add chicken, green onions and carrot to bowl with noodles and stir. Drizzle with peanut sauce, sprinkle with salt and toss. Garnish with cilantro. Serve at room temperature.
Makes 4 servings.
Nutrition information per serving: 410 calories; 19 g protein; 10 g total fat (2.5 g saturated fat); 60 g carbohydrate; 55 mg cholesterol; 3 g fibre; 740 mg sodium.
Tip: If you like less heat, use only 15 ml (1 tbsp) of the spicy Asian chili garlic sauce.
Source: Sobeys, www.sobeys.com.Suggest a correction