Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs large shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint or basil
  • 1/3 cup chopped green onions
  • 1 red bell pepper, (cored and julienned)
  • 1 large carrot, (peeled and julienned)
  • 1 large avocado, (sliced)
  • 1/3 english cucumber, (halved and thinly sliced)
  • 1 cup very thinly sliced red cabbage
  • 8 - 10 oz. medium thick white or brown rice noodles* (cooked according to package instructions)
  • 1/2 cup creamy low-sodium peanut butter
  • 2 tsp finely peeled and minced fresh ginger
  • 1 tsp minced garlic
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 tsp fish sauce ((optional))
  • 4 - 6 Tbsp hot water

Instruction

  • In a mixing bowl whisk together all of the peanut sauce ingredients while adding in enough water to create a runny sauce. Set aside.
  • Heat 1 Tbsp olive oil to a 12-inch non-stick skillet over medium heat. Add shrimp, season lightly with salt and cook through, about 1 1/2 - 2 minutes per side. 
  • If using chicken cook on medium-high heat about 7 minutes, turning once halfway through, until 165 in center.
  • Meanwhile bring lightly salted water to a boil in a large pot. Cook noodles according to package instructions after you've prepped all of the ingredients so noodles don't stick together. Drain and rinse.
  • Divide noodles among 4 plates. Sprinkle with cilantro, mint and green onions. 
  • Top with bell pepper, carrot, avocado, cucumber, cabbage and shrimp.
  • Drizzle each serving with peanut sauce. 
  • *Pictured in the ingredient photo are actually wide rice noodles but I actually preferred the medium ones here, which is what is pictured in the bowls.You want to have the noodles ready at the very end so they don't get sticky.
  • Recipe source: inspired by Pinch of Yum