Ingredients
4 to 6 Organic chicken thighs
2 tablespoons Garlic olive oil – sold in store!
2 teaspoons Salt Sisters ‘In a Hurry Curry’ herbs – sold in store!
2 packages of Thai rice noodles
Bertie County Blister Fried Peanuts – sold in store!
Cilantro (optional)
Vegetables
1/2 organic red bell pepper – thinly sliced
3 organic carrots – shaved & cut into thin strips
3 cups of sliced red cabbage
1 organic cucumber – shaved, de-seeded & cut into thin slices
2 organic green onions – chopped
Peanut Sauce
1 jar Lum Lum Thai Curry Nut Butter – sold in store!
1/4 cup Fiji Ginger Nut Butter – sold in store!
1/4 cup fresh lime juice – we used Santa Cruz organic lime juice.
3 tablespoons Honey Ginger balsamic vinegar – sold in store!
2 tablespoons Toasted Sesame Oil – sold in store!
6 cloves of minced garlic
1/3 cup low sodium tamari (soy sauce)
1/2 warm water
Instructions
1. Sauté chicken thighs in skillet using garlic olive oil and a teaspoon of ‘In a Hurry Curry’ herbs on each side.
2. Prepare vegetables.
3. Heat water in separate pot and boil rice noodles for 5 minutes and drain.
4. Plate chicken thighs when done in skillet.
5. Add cabbage, carrots and red pepper to same skillet and lightly sauté on med-low.
6. Whisk all ingredients for peanut sauce.
7. Serve in a bowl – vegetables & chicken thigh over rice noodles topped with peanut sauce, green onion and chopped peanuts.
Serves 4-6