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8 oz rice noodles
2 chicken breasts, cooked and thinly sliced
1 cucumber, julienned
1 red bell pepper, julienned
1 carrot, julienned
1/4 cup cilantro, chopped
2 tablespoons green onion, sliced
1/4 cup roasted peanuts, chopped
For the peanut sauce:
1/4 cup smooth peanut butter
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 to 2 tablespoons warm water to thin the sauce
Cook the rice noodles according to the
package instructions.
Drain and rinse with cold water to stop the cooking process.
Set aside.
To prepare the peanut sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic and ginger in a bowl.
Add warm water, one tablespoon at a time, as needed to achieve the desired consistency.
In each bowl, layer the rice noodles, cucumber, bell pepper, carrot and sliced chicken.
Drizzle peanut sauce over the top.
Garnish with chopped cilantro, green onions and roasted peanuts.
