Ingredients
- Thai Kitchen brand stir-fry rice noodles (or any brand … recommend these or fettucini width because they’re a little wider. Cook 5-6 minutes per box instructions. Don’t let them get TOO soft or they’ll mush up too much when mixing with ingredients.
- Chopped Broccoli – 2-3 crowns – can be raw, but I like to blanch in boiling water for just about a minute – still crunchy, but a little more tender
- Cooked chicken (grilled, sauteed, whatever) – about a pound +/-. I like to make the chicken as if I was making stir-fry, but don’t over season. Make sure FULLY thawed if it was frozen so you don’t get extra moisture. Smallish pieces, tossed in a little corn starch, salt & pepper, maybe powdered garlic/ginger.
- Peppers – small sweet ones are good, variety of colors to your taste – about 2 cups sliced how ya want.
- Cilantro – most of a bunch, chopped fine
- Fresh Thai Basil or regular basil (optional) – maybe 1/2 cup chopped fine
- Green onions/scallions – about 1/2 cup chopped fine
- Toss everything above together sorta gently in a big bowl so you don’t massacre the noodles
- Peanut sauce (see below)
Peanut Sauce
I don’t have a recipe, and it turns out slightly different every time. USE a SEPARATE BOWL. Measurements below are approximate and to taste. I seem to make a little over 2 cups that works for the above amount of noodles, protein, & veg. Taste, taste, taste! as you go.
- Peanut butter – 1/2 cup
(Optional – 1/4 cup PB and 1/4 Sunflower seed butter, which is a little sweeter) - Red Curry paste – the thick stuff – Hmmm … 2 big Tablespoons
- Mush the nut butter and curry paste together
- Sesame oil – 2ish Tablespoons
- Mush the sesame oil together with the above (if you don’t do this and add the wetter ingredients, it’s really hard to incorporate the paste-y stuff with the wetter stuff).
- Coconut milk – maybe 1/4 cup? I use canned full fat. Coconut milk is not REQUIRED, but makes it a little more creamy and balances the acid of the vinegar and aminos.
- Coconut aminos – 2 T? (Can sub soy, but may need to add a little more sweetener)
- Rice Vinegar – 2-3 T?
- Sweet Chili Sauce (like Mae Ploy) 1 T
- Hot chili sauce and/or Sriracha – about 1-2 T (to taste depending on your spice desire)
- Lime juice – 1 large or 2 small limes … those little “True Citrus” lime packets work well too … use 1-2 packets.
- Oil – Extra Virgin olive, a little melted coconut oil, whatever good oil you like – 1-2 T – makes the noodles not stick together
- Optional “odd” ingredient – I used 2-3 Tablespoons of a citrus marinade … tasted a lot like tangy orange juice.
Can be eaten HOT or COLD!