(4 servings)
Ingredients:
8 oz uncooked Thai Kitchen rice noodles
1 cup homemade chicken broth (see recipe)
2 tbsp peanut butter *
1 tbsp soy sauce (make sure it’s GF!)
1/2 tsp hot sauce
1 medium sweet red pepper, chopped into cubes
2 tbsp fresh ginger (I use the kind in a squeezy tube)
1 garlic clove
Directions:
thai rice noodles
Boil water for noodles. When boiling, remove from heat and add noodles. Let soak for 10-15 minutes. Set aside.
In a medium bowl, whisk together chicken broth, pb, soy sauce and hot pepper sauce. this will take a lot of whisking until you get a decent texture. (if you want a thicker sauce, use a little less broth)
Heat chopped red pepper, ginger and garlic in a pan for a few mi
red peppers and ginger
nutes. Add peanut sauce, cook while stirring for another 3-5 minutes while sauce thickens.
Transfer mixture to noodles, toss and enjoy!
oodles of noodles
* This recipe is based on a WW version that calls for low-fat peanut butter. I used natural, organic PB because it has no additives, and the lowfat versions all have high-fructose corn syrup snuck in or other bad things listed as an ingredient.
