SunButter Thai Chicken Noodles

I know, I just posted a nutty chicken dish recently, but this one is WAY better and much easier! The consistency is more of what I’d expect and I’m sure you’ll agree this tastes just as good as any dish you’d get at a restaurant. It is VERY good. It’s nutty and a bit sweet, so cut back on the honey if you don’t like sweet dishes – but it’s not too sweet. For me, it was perfect. Feel free to double up on veggies or add other sorts such as bell peppers or zucchini.

Submitted to Allergy Friendly Lunchbox Love 2/10/2012

SunButter Thai Chicken Noodles

8 oz. gluten-free Udon noodles or linguine or Thai rice noodles

1 TBS coconut or olive oil

½ lb chicken breast, thinly sliced

2 carrots, sliced on the bias

2 large handfuls bean sprouts

1/2 c. chicken broth (could use coconut milk instead)

1 1/2 TBS minced fresh ginger root

3 TBS wheat-free Tamari (we use soy-free South River Miso Tamari with chickpeas)

3 TBS SunButter (or any other seed or nut butter)

1 1/2 TBS honey

2 tsp hot chile paste (optional)

3 cloves garlic, minced

1/4 cup chopped green onions

1/4 cup chopped unsalted roasted peanuts or other nut (optional)

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

At the same time, add oil to skillet and cook chicken until no longer pink. Add carrots, cover, and cook until carrots are soft. Add bean sprouts and cook until softened.

Meanwhile, combine chicken broth, ginger, tamari sauce, SunButter, honey, chili paste, and garlic in a small saucepan. Wisk together and cook over medium heat until peanut butter melts and is heated through. Add noodles and chicken mixture, then toss to coat.

Garnish with green onions and peanuts.